SAUTEED ZUCCHINI STRIPS
Just a few simple ingredients add up to one versatile side dish that's bursting with flavor and goes together in minutes! Jeannie Klugh - Lancaster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute the zucchini, garlic, lemon juice and Greek seasoning in oil until tender. Sprinkle with pepper.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED ZUCCHINI
Make and share this Sauteed Zucchini recipe from Food.com.
Provided by Jubes
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the zucchini into small cubes. I usually cut them a couple of times lengthways and then slice them across to make smallish cubes or wedges.
- Sauté the shallots in the oil for a few minutes until softened. Add the diced zucchini and cook over a medium heat until almost cooked thru (about 15 minutes).
- Add the chopped parsley and salt to taste .Continue to cook for another 5 minutes , or until the zucchini is fully cooked.
SAUTEED ZUCCHINI STRINGS
Make and share this Sauteed Zucchini Strings recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ZUCCHINI SAUTE
Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.
Provided by Denyse
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g
SAUTEED ZUCCHINI AND ROASTED RED PEPPERS
This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.
Provided by mplsgirl
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice the red peppers into strips.
- Pour the oil into a skillet and heat over med-high heat.
- Add zucchini and sauté until tender, about 4 minutes.
- Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5
SIMPLE SAUTEED ZUCCHINI
Tonight my dh requested zucchini, and I knew that he would want something simple. Threw this together, and he loved it.
Provided by Loves2Teach
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
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).
ZUCCHINI 'NOODLES'
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g
SAUTéED ZUCCHINI & CHICKPEAS
A simple recipe which I found in the June 2002 issue of the 'Australian Good Taste' magazine, in a bring-a-dish for eight menu plan. Obviously, the recipe can be scaled down. The recipe specifies that it can be made "up to an hour before serving", but I cannot see why it couldn't be made further ahead than that. When I make this, I'll be adding chopped onions and garlic in step two, and some lemon juice and dried thyme, probably when adding the chickpeas in step three.
Provided by bluemoon downunder
Categories Beans
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
- Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
- Add the chickpeas.
- Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
- To transport: Cool then place in an airtight container.
- To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
- Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.
Nutrition Facts : Calories 161.8, Fat 7.4, SaturatedFat 2.5, Cholesterol 8, Sodium 255.8, Carbohydrate 20.3, Fiber 4.4, Sugar 1.7, Protein 5
TENDER SAUTEED ZUCCHINI
Make and share this Tender Sauteed Zucchini recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion in hot oil until tender.
- Add mushrooms, zucchini, salt, pepper, and thyme.
- Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender.
- Sprinkle with cheese.
- Serve immediately.
Nutrition Facts : Calories 118.4, Fat 9.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 687.8, Carbohydrate 6.3, Fiber 1.8, Sugar 4, Protein 4.6
SAUTEED ZUCCHINI
Make and share this Sauteed Zucchini recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a big skillet, heat oil over medium-high heat.
- Add zucchini, garlic, dry crushed red pepper and cook, stirring often, for about 5 minutes or until veggies have soften.
- Drizzle with balsamic vinegar.
BAKED PARMESAN ZUCCHINI CURLY FRIES
Steps:
- Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
- In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
- Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
- Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
- Dip in ketchup or your favorite fry sauce.
Nutrition Facts : Servingsize 1 serving, Calories 584 kcal, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 728 mg, Carbohydrate 100 g, Sugar 13 g, Protein 25 mg
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