Sauteed Zucchini Noodles With Fresh Herbs Hazelnuts Food

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.

HERBED ZUCCHINI NOODLES (LOW-FAT)

Steps:

• Carefully drag a vegetable peeler the length of the zucchini to create
• long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter.
• Add the zucchini and quickly toss to coat with the butter.
• Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
• Add the egg noodles. Toss once again until pasta is warmed through but zucchini
• remains crisp tender.
• Taste and adjust flavor with salt and pepper.
• Sprinkle with Parmesan.

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.