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Easy One-Pan Garlic Butter Zucchini with Cherry Tomatoes

one-pan garlic butter zucchini - featured image
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A quick, tasty, and mess-free one-pan dish featuring tender-crisp zucchini and juicy cherry tomatoes sautéed in garlic butter. Perfect for busy weeknights or a light meal.

Ingredients

Scale
  • 2 medium zucchinis, sliced into half-moons (about 300 grams / 10.5 oz)
  • 1 cup cherry tomatoes, halved (150 grams / 5 oz)
  • 3 tablespoons unsalted butter (45 grams)
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs (parsley or basil), chopped, optional

Instructions

  1. Wash and slice 2 medium zucchinis into half-moons about ¼-inch (6 mm) thick. Halve 1 cup of cherry tomatoes. Mince 3 garlic cloves finely.
  2. Place a large nonstick skillet over medium heat. Add 3 tablespoons unsalted butter and 1 tablespoon olive oil. Let the butter melt completely without browning.
  3. Add minced garlic to the melted butter and oil mixture. Stir constantly to prevent burning—garlic should become fragrant but not brown. Lower heat if necessary.
  4. Toss the sliced zucchini into the skillet. Stir gently to coat with the garlic butter. Cook for about 5 minutes, stirring occasionally, until zucchini starts to soften but remains slightly firm with light caramelization on edges.
  5. Add the halved cherry tomatoes. Stir and cook for 3 to 4 minutes until they just start to burst and release their juices but still hold some shape.
  6. Sprinkle ½ teaspoon salt and ¼ teaspoon freshly ground black pepper over the veggies. Stir to combine and adjust seasoning if needed.
  7. Remove from heat and sprinkle chopped fresh parsley or basil on top, if using.
  8. Serve immediately while hot.

Notes

Do not overcrowd the pan to avoid steaming the zucchini. Cook in batches if needed. Use medium to medium-high heat to prevent butter from burning and veggies from becoming mushy. Fresh garlic is preferred over pre-minced for best flavor. Leftovers keep up to 3 days refrigerated; reheat gently on stovetop to maintain texture. For vegan version, substitute butter with vegan margarine or olive oil.

Nutrition

Keywords: zucchini, cherry tomatoes, garlic butter, one-pan, quick dinner, easy recipe, weeknight meal, vegetarian, gluten-free

Find it online: https://bitefuljoy.com/easy-one-pan-garlic-butter-zucchini-with-cherry-tomatoes-recipe-for-perfect-weeknight-dinner/