SAUTEED ZUCCHINI WITH GARLIC AND HERBS
Steps:
- In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
- Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
SAUTEED ZUCCHINI
This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g
EASY AND GOOD ZUCCHINI AND PEPPER SAUTE
Very simple and very good! I have made this many times in the past when I have lots of zucchini overflowing in my garden. Even better if you can use fresh cut corn from the cob. This is a simple recipe that has lots of wonderful flavor! you will love this! Use less jalapeno but please use some, it really brings out a "kick" in this recipe. My family loves spicy, so I use the two jalapenos!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat oil and butter.
- Saute the onions and garlic until tender.
- Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
- Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.
SAUTEED ZUCCHINI AND CELERY
The thinly sliced vegetables lend to the side dish's overall lightness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
- Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
SAUTEED ZUCCHINI WITH GARLIC AND THYME
Provided by Damaris Phillips
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through.
Nutrition Facts : Calories 87 calorie, Fat 7 grams, SaturatedFat 6 grams, Sodium 159 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
SAUTéED ZUCCHINI AND CELERY
Use a mandoline or a very sharp knife to cut the celery and zucchini.
Yield serves 12
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
- Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
CORN 'N' CELERY SAUTE
Phyllis Groves of Ukiah, California, says, "This light but different vegetable combination goes well with almost any main dish."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper.
Nutrition Facts :
SAUTEED ZUCCHINI WITH OREGANO AND FETA (WW 1 POINT)
Make and share this Sauteed Zucchini With Oregano and Feta (Ww 1 Point) recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add zucchini and oregano; sauté until zucchini is golden brown, about 4 to 6 minutes.
- Remove skillet from heat and add parsley; toss to combine. Season to taste with salt and pepper. Sprinkle feta cheese over top just before serving. Yields about 1/2 cup per serving.
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