Go Back
+ servings
¾ View of a dish of sliced ​​zucchini, coated in tomato sauce and garnished with torn basil leaf on a round stoneware plate and resting on a metal plate
Print Recipe
5 from 10 votes

Zucchini with Tomatoes and Basil

I have never been so excited to bring pieces of zucchini to my mouth. They practically cook themselves, and we greedily swallow them thanks to the plum tomato, its faithful partner. Eat them topped with vegan cheese or with another more filling dish.
Prep Time5 mins
Cook Time1 hr 15 mins
Soaking Time20 mins
Total Time1 hr 40 mins
Course: Side
Cuisine: Italian
Diet: Vegan
Keyword: San Marzano, tomatoes, zucchini
Servings: 6
Calories: 434kcal
Author: Naïby


  • Cutting Board
  • Chef's knife or pairing knife
  • Cast-iron casserole dish/Dutch oven


  • 680 g zucchini fresh (about 1 ½ lb or 6 medium zucchini) soaked in cold water for 20 minutes, ends removed and cut into 1 inch-thick coins (note)
  • 2 tablespoons olive oil extra virgin
  • ½ cup red onion finely chopped
  • 1 ½ teaspoon garlic coarsely chopped
  • 2 tablespoons parsley chopped
  • cup plum tomatoes coarsely chopped, with their juice
  • Kosher salt
  • Black pepper freshly ground
  • 6 basil leaves fresh, or more


  • Preheat the oven to 350 ° F.
  • In an enameled cast-iron casserole dish, put the onion and oil and put on medium heat. Cook and stir the onions until they turn lightly golden, then add the garlic. Once golden, add the parsley, stirring once or twice, then add the tomatoes with their juice. Cook broth at low, steadily, until the oil, floating, comes off the tomatoes, about 20 minutes.
  • Add the zucchini coins, salt, and pepper, and turn the zucchini once or twice so that they're well coated. Cook for 5 minutes on the stove.
  • Transfer the casserole dish to the upper rack of the preheated oven. Cook until the liquid released by the zucchini dries up and the vegetable slices are tender.
  • Remove the casserole dish from the oven. Wash the basil in hot water, tear the leaves into one or two pieces by hand, distribute them over the zucchini and serve immediately.
  • Kept in a tight container in the refrigerator, this zucchini with tomates and basil will keep for up to 5 days.


  • Cleaning: Soak the zucchini in a bowl filled with cold water for at least 20 minutes, and prepare the zucchini, removing its ends and cutting it into slices as 1 inch thin
  • Cooking: Do not let the zucchini fall apart. Zucchini is cooked when it becomes very soft. Some rounds will be slightly translucent; others won't.
  • Fresh: select the variety of plum tomatoes that are narrow and elongated (called Roma tomatoes) or heirloom tomatoes.
  • Canned: select San Marzano Italian tomatoes for a deep flavor.
Make-ahead: This dish can be made several hours earlier on the day of service. Do not refrigerate. Reheat in a hot oven before proceeding with garnishing with basil.


Calories: 434kcal | Carbohydrates: 37g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 71mg | Potassium: 2335mg | Fiber: 10g | Sugar: 25g | Vitamin A: 3476IU | Vitamin C: 162mg | Calcium: 167mg | Iron: 4mg
Tried this recipe?Mention @biting.into.life or tag #bitingintolife!