Sautéed Zucchini With Garlic Chili And Basil Food

GARLIC BUTTER SAUTEED ZUCCHINI

Steps:

• It's up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
• Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
• Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.

PAN-SEARED ZUCCHINI WITH GARLIC AND BASIL

Steps:

• In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.
• Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)
• Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.
• After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.
• Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.
• Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won't brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.
• Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.
• Just before serving, fold in basil.

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.

SAUTéED ZUCCHINI WITH GARLIC, CHILI AND BASIL

Steps:

• Cut the zucchini in to slices at a slight angle.
• Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes.
• Add the garlic and chili and fry a further minute.
• Sprinkle in the basil, season well with salt and freshly ground black pepper.
• Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan. Serve immediately.

SAUTEED ZUCCHINI

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.

SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.