SAUTéED ZUCCHINI RECIPE
This easy Sautéed Zucchini recipe is healthy, tasty and so simple! All you need is just 5 ingredients and 5 minutes for the perfect summer side.
Provided by Olena Osipov
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
- Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
- Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
- After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.
Nutrition Facts : Calories 47 kcal, Sugar 4 g, Sodium 206 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving
ZUCCHINI SAUTE
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 Servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
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.
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).
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
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
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
SAUTéED ZUCCHINI
I had a similar dish at a friend's aunt's house one time. It was incredible. I've tried to duplicate it and this is pretty close. You can vary your amounts, especially if you aren't a big onion fan. I use just enough oils to coat the pan and keep the veggies from sticking at first. Then I start to add the broth for a little flavor and to help keep it from sticking. You probably won't need to use all the broth that is suggested.
Provided by Color Guard Mom
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Spray frying pan with olive oil spray or lightly coat with olive oil.
- Melt in a couple tablespoons of butter, add a little olive oil if you didn't use it to coat the pan.
- Slice up zucchini into thin slices. Add diced onions, about 1/2 cup.
- While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning.
- Sprinkle with garlic powder, pepper and paprika. Sautee until done.
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
EASIEST SAUTEED ZUCCHINI EVER
One of my mother's favorites for when she was rushed and wanted a vegetable side dish that was quick, simple and tasty. She didn't measure the soy sauce, just sprinkled it with the plastic "sprinkling top" (I don't know what else to call it) on the bottle, so I'm just guessing at the amount. These days, I use light (lower-sodium) soy sauce. If you like, jazz it up with the herb of your choice, but I like it just as is. (Occasionally I sprinkle with my favorite herb thyme.)
Provided by echo echo
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet and saute the onion.
- Add zucchini in a single layer atop the onion and sprinkle with soy sauce.
- Stir-fry approximately 5 minutes, or until zucchini is cooked to your liking.
- Serve warm.
Nutrition Facts : Calories 56.7, Fat 3.6, SaturatedFat 0.6, Sodium 263.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.6, Protein 2
SAUTEED ZUCCHINI
My mom has always made this delicious dish with zucchini from her garden. I added soy sauce to her recipe - it gives it really good flavor. This recipe is easily doubled, tripled, etc.
Provided by EmmyLynn
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brown the butter. Add onions and sautee until soft.
- Add Zucchini and a splash of soy sauce, salt and pepper. I also add a little seasoning such as Mrs. Dash. Mix well. Sprinkle generously with grated parmesan cheese.
- Reduce heat, cover pan and allow zucchini to steam-cook until soft but not too mushy.
- Sprinkle with Parmesan Cheese again before serving.
Nutrition Facts : Calories 78.6, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 59.6, Carbohydrate 5.6, Fiber 1.4, Sugar 3.6, Protein 1.6
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.
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