10 Delicious Tomato and Zucchini Recipes to Try This Summer

If you’re looking for some tasty and easy recipes to highlight the deliciousness of tomatoes and zucchini, you’re in the right place! These versatile veggies can be the star of your meals, whether you’re tossing them in a salad, roasting them, or creating a comforting pasta dish. Check out these flavorful ideas to make the most of your tomatoes and zucchini!

Zucchini and Tomato Stir-Fry with Garlic

This zucchini and tomato stir-fry is a quick and tasty dish that celebrates fresh ingredients. The vibrant colors of sliced zucchini and juicy tomatoes come together beautifully in the pan. As they cook, the vegetables soften, releasing their flavors and creating a delightful blend.

The addition of garlic adds a wonderful aroma, making this dish even more appealing. This recipe is perfect for a light lunch or as a side for dinner. It’s a fantastic way to enjoy tomatoes zucchini recipes that are both healthy and satisfying.

Now, let’s get cooking!

Ingredients

• 2 medium zucchinis, sliced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Stir in the sliced zucchini and cook for 5-7 minutes until slightly tender.
4. Add the cherry tomatoes and season with salt and pepper.
5. Cook for an additional 3-5 minutes until the tomatoes are warmed through and slightly soft.
6. Remove from heat and garnish with fresh basil before serving.

Mediterranean Tomato and Zucchini Gratin

This Mediterranean Tomato and Zucchini Gratin is a colorful dish that highlights the natural flavors of fresh vegetables. The layers of zucchini and tomatoes are beautifully arranged, making it a feast for the eyes as well as the palate. Fresh herbs add a fragrant touch, enhancing the overall taste.

The vibrant red tomatoes contrast beautifully with the green zucchini, creating a delightful presentation. This dish is perfect for summer gatherings or a cozy family dinner. It’s simple to make and showcases the goodness of seasonal produce, embodying the essence of tomatoes zucchini recipes.

Ingredients

• 3 medium zucchinis, sliced thin
• 4 ripe tomatoes, sliced
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, spread a layer of ricotta cheese. Season with salt, pepper, oregano, and thyme.
3. Layer the zucchini and tomato slices alternately over the ricotta.
4. Sprinkle mozzarella cheese on top, then drizzle with olive oil.
5. Bake for 30-35 minutes until the top is golden and bubbly.
6. Garnish with fresh thyme before serving.

Tomato Zucchini Pasta with Fresh Basil

This delicious dish of tomato zucchini pasta really shines with fresh ingredients. The vibrant colors of ripe tomatoes and fresh zucchini create a feast for the eyes. Tossed together with perfectly cooked pasta, this meal is not only pleasing to the palate but also super easy to whip up.

The combination of juicy tomatoes and tender zucchini adds a lovely texture, while fresh basil brings an aromatic touch. Whether you’re looking for a quick weeknight dinner or a delightful dish for a gathering, this recipe fits the bill perfectly.

It’s all about enjoying the freshness of summer produce, making this dish a wonderful way to celebrate the season. Serve it warm, and let the flavors of tomatoes and zucchini shine through.

Ingredients

• 8 oz pasta of your choice
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese (optional)

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add the zucchini and cook for about 3-4 minutes until slightly tender.
4. Stir in the cherry tomatoes, oregano, salt, and pepper. Cook for another 5 minutes, allowing the tomatoes to soften.
5. Combine the cooked pasta with the vegetable mixture in the skillet. Toss well to combine.
6. Remove from heat and mix in fresh basil. Serve warm, topped with grated Parmesan if desired.

Roasted Tomato and Zucchini Salad

This roasted tomato and zucchini salad is a vibrant dish that shines with fresh flavors. The combination of roasted tomatoes and zucchini brings out their natural sweetness. Each bite is a burst of color and taste, making it a perfect side for any meal.

The salad features slices of zucchini and tomatoes, beautifully roasted to enhance their flavors. They sit on a bed of crisp greens, topped with crumbled feta and drizzled with balsamic reduction. This adds a tangy touch that perfectly complements the sweetness of the veggies.

Incorporating tomatoes and zucchini in your recipes is a great way to add nutrition and taste. This salad is not just healthy; it’s also quick to prepare and can be enjoyed warm or cold.

Ingredients

• 2 medium zucchini, sliced
• 2 cups cherry tomatoes, halved
• 3 cups mixed salad greens
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic reduction for drizzling

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini and cherry tomatoes with olive oil, salt, and pepper. Arrange in a single layer.
3. Roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. In a large bowl, combine the roasted vegetables with the salad greens.
5. Top with crumbled feta cheese and drizzle with balsamic reduction before serving.

Zucchini Noodles with Tomato Avocado Salsa

This dish brings together the freshness of zucchini noodles and a vibrant tomato avocado salsa. The crispness of the zucchini, spiralized into noodle shapes, offers a delightful base. It pairs perfectly with the chunky salsa made from ripe tomatoes and creamy avocado. Each bite bursts with flavor, making it a fantastic option for a light lunch or dinner.

The colors in this dish are simply stunning. The bright red tomatoes and green avocado stand out against the pale zucchini. Topped with fresh cilantro, it’s a feast for the eyes and the palate. This recipe is not just healthy; it’s also quick to prepare, making it ideal for busy days or impromptu gatherings.

If you’re looking for fresh and delicious tomatoes zucchini recipes, this one is a must-try. It’s packed with nutrients and flavor, and it showcases how simple ingredients can come together beautifully.

Ingredients

• 2 medium zucchinis, spiralized
• 2 ripe tomatoes, diced
• 1 avocado, diced
• 1/2 cup black beans, rinsed
• 1/4 cup red onion, finely chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Zucchini: Spiralize the zucchinis and place them in a large bowl.
2. Make the Salsa: In a separate bowl, combine diced tomatoes, avocado, black beans, red onion, lime juice, salt, and pepper. Gently mix until well combined.
3. Assemble the Dish: Top the zucchini noodles with the tomato avocado salsa.
4. Garnish: Sprinkle fresh cilantro over the top for added flavor.
5. Serve: Enjoy immediately, or chill for a refreshing dish later.

Stuffed Zucchini Boats with Tomato Salsa

Stuffed zucchini boats topped with fresh tomato salsa make for a delightful dish. The zucchini is cut in half, hollowed out, and filled with a mixture of ingredients. This creates a perfect vessel for vibrant flavors.

The image showcases beautifully arranged zucchini halves. Each boat is generously filled with a colorful mix of diced tomatoes, herbs, and a sprinkle of cheese. The freshness of the tomatoes and the green herbs adds brightness to the dish. This combination not only looks appetizing but also tastes fantastic.

This dish is a great way to use up zucchini, especially during the summer months when they are plentiful. Plus, it’s a hit for both family dinners and casual gatherings. Pairing tomatoes and zucchini is not just delicious; it’s also part of our favorite tomatoes zucchini recipes.

Ingredients

• 4 medium zucchinis
• 2 cups diced tomatoes
• 1/2 cup chopped onion
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center, creating boats.
3. In a bowl, mix diced tomatoes, onion, cilantro, basil, and olive oil. Season with salt and pepper.
4. Fill each zucchini boat with the tomato mixture and top with shredded cheese.
5. Arrange the boats on a baking sheet and bake for 25-30 minutes or until the zucchini is tender and the cheese is melted.
6. Serve hot and enjoy your tasty stuffed zucchini boats!

Tomato and Zucchini Quiche

This tomato and zucchini quiche is a delightful way to enjoy fresh summer vegetables. The golden crust looks inviting, and the vibrant slices of zucchini and juicy tomatoes pop against the rich, cheesy filling. It’s a great addition to any meal, whether for brunch or a light dinner.

Using tomatoes and zucchini, this dish is packed with flavor and nutrition. The combination of these two vegetables makes it a standout in the realm of tomatoes zucchini recipes. Each bite offers a delicious mix of textures, from the flaky crust to the tender veggies.

Not only is this quiche visually appealing, it’s also simple to make. Perfect for gatherings, you can serve it warm or at room temperature. Pair it with a fresh salad for a complete meal.

Ingredients

• 1 pre-made pie crust
• 2 medium zucchinis, sliced
• 2 large tomatoes, sliced
• 1 cup shredded cheese (cheddar or mozzarella)
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a pie dish and prick the bottom with a fork.
3. In a bowl, whisk together eggs, milk, salt, pepper, and oregano.
4. Layer the sliced zucchini and tomatoes in the crust, then sprinkle the cheese on top.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 30-35 minutes or until the filling is set and the top is golden.
7. Let it cool slightly before slicing and serving.

Zucchini and Tomato Bake with Mozzarella

This Zucchini and Tomato Bake is a wonderful way to enjoy the flavors of summer. The layers of fresh tomatoes and zucchini create a colorful dish that’s not only appealing but also packed with nutrients. Topped with gooey mozzarella, every bite is comforting and satisfying.

The recipe is easy to prepare, making it perfect for weeknight dinners or casual gatherings. As the vegetables roast, their flavors blend beautifully, creating a dish that feels like a warm hug. Serve it alongside a fresh salad or crusty bread for a complete meal.

Ingredients

• 2 medium zucchinis, sliced
• 3 large tomatoes, sliced
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, spread a layer of marinara sauce on the bottom.
3. Layer the zucchini and tomato slices alternately over the sauce.
4. Sprinkle garlic powder, oregano, salt, and pepper over the layers.
5. Top with the remaining marinara sauce and sprinkle mozzarella cheese evenly over the top.
6. Drizzle a little olive oil over the cheese for added flavor.
7. Bake for 30-35 minutes until the cheese is bubbly and golden.
8. Allow to cool slightly before serving. Enjoy your delicious zucchini and tomato bake!

Zucchini and Tomato Frittata

This zucchini and tomato frittata is a delightful dish that brings together fresh ingredients in a simple yet satisfying way. The vibrant colors of the zucchini and tomatoes pop, making it not only tasty but also visually appealing. Served warm or at room temperature, it’s perfect for brunch or a light dinner.

The combination of eggs, cheese, and vegetables creates a fluffy texture that everyone will enjoy. This recipe is a great way to use up those garden-fresh tomatoes and zucchinis. It’s healthy, filling, and easy to make!

Now, let’s get to the recipe!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (like cheddar or mozzarella)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the sliced zucchini to the skillet and cook for about 5 minutes until slightly softened. Mix in the cherry tomatoes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture over the vegetables in the skillet.
5. Sprinkle the cheese evenly on top. Cook on the stovetop for about 5 minutes to set the edges.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set in the middle.
7. Let it cool slightly, then slice and serve garnished with fresh basil.

Stuffed Tomatoes with Zucchini Rice

Stuffed tomatoes are a delightful way to enjoy fresh produce. This dish features bright red tomatoes, perfectly hollowed out and filled with a tasty mixture of zucchini and rice. The vibrant colors make it visually appealing and perfect for any meal.

The zucchini adds a fresh crunch, while the rice provides a hearty base. These stuffed tomatoes not only look great on the plate but also burst with flavor. They’re a wonderful way to combine two favorites: tomatoes and zucchini. This meal is not only satisfying but also healthy!

Whether you’re looking for a light lunch or a side dish for dinner, this recipe is a winner. It’s a great option for anyone exploring tomatoes zucchini recipes, offering a balance of taste and nutrition.

Ingredients

• 4 large tomatoes
• 1 cup cooked rice
• 1 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.
3. In a pan, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft.
4. Add the diced zucchini and cook for about 5 minutes until tender.
5. Mix in the reserved tomato pulp, cooked rice, Italian seasoning, salt, and pepper. Stir well.
6. Fill each tomato with the rice and zucchini mixture, pressing down gently to pack it in.
7. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes until the tomatoes are tender.
8. Garnish with fresh basil before serving.