Healthy Sauteed Zucchini Squash Radishes And Jalapenos Food

HEALTHY SAUTEED ZUCCHINI SQUASH, RADISHES, AND JALAPENOS

Steps:

• slice all of the veggies on a mandolin slicer.
• mix all veggies in a bowl with salt and oil.
• This can be made on the stove in a frying pan or on the grill in a perforated grilling bowl. I prefer the grilling method. I cook them until they are just barely soft so they aren't mushy. You can adjust amount of veggies and change which veggies you use.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

SAUTEED ZUCCHINI STRINGS

Steps:

• Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
• Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.
• Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
• Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.

ROASTED ZUCCHINI AND RADISHES

Steps:

• Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
• Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
• Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

SIMPLE SAUTEED ZUCCHINI FOR 2

Steps:

• Thinly slice the zucchini, slightly on the bias while you melt and heat the butter in a 12 inch saute pan on medium/medium-high heat.
• When the butter is hot, but not browned, add the zucchini, dill and salt and pepper to taste. Using tongs, saute until the zucchini is soft and slightly brown.
• Enjoy!

SIMPLE SAUTEED ZUCCHINI

Steps:

• Melt the margarine in a pan.
• Saute the garlic and onion in the butter until soft.
• Add the zucchini and cook until it as done as you desire (I cooked ours for about 10 minutes).

TENDER SAUTEED ZUCCHINI

Steps:

• Melt the butter in a pan large enough to hold the squash --
• Add the onions and saute until translucent --
• Add the garlic, mushrooms, broth and squash --
• Add the salt and pepper
• Cook on high until broth boils --
• Place a cover on the pan --
• Reduce heat to a simmer --
• Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
• (If it's over-cooked, still tastes great).
• Remove from the heat and add the tomatoes --
• Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
• That's it -- .

SIMPLE SQUASH AND ZUCCHINI

Steps:

• Cut zucchini and squash into matchstick size pieces.
• Add butter to hot pan.
• When butter is melted add vegetables and sauté for 3 minutes.
• Add seasoning and sauté for another 2 minutes.
• Add Worcestershire and sauté until just tender with slight caramelization.