Zucchini Broccoli Spinach Saute Food

CREAM OF ZUCCHINI, SPINACH & BROCCOLI

Steps:

• Chop vegetables.
• Saute Zucchini until transparent.
• Add potato, spinach, broccoli, parsley and vegetable stock.
• Bring to boil, reduce heat, cover and simmer 20 minutes.
• Allow to mildly cool, blend in small quantities in blender then return to pot.
• Reheat gently and stir in cream.

ZUCCHINI, BROCCOLI & SPINACH SAUTE

Steps:

• Cut zucchini and squash into bite-size pieces. Dice onion. Cut up broccoli. Wash spinach.
• Pre-heat saute pan, add olive oil. Add onions, zucchini, squash. Add salt/pepper/red pepper flakes. Saute for 5-7 min. Add broccoli. Saute another 5 min. Just before they're done, add spinach. Cover and let simmer for 3 min.
• Makes 6 servings

SAVORY SPINACH & BROCCOLI QUICHE

Steps:

• Preheat oven to 350°F.
• Steam chopped broccoli until tender and set aside.
• Melt butter in saute pan and add onion and garlic. Add salt and pepper then set aside.
• Beat eggs into a large mixing bowl. Add the onion & garlic mixture, then cheese, broccoli and spinach. Mix well with spoon.
• Pour mixture into a 9 inch pie dish with prepared pie crust and bake in oven for 35 minute
• Notes: Use a toothpick to check the middle of quiche after the set time. If it comes out wet, bake for another 3-5 minute.

COMPANY BROCCOLI AND ZUCCHINI SAUTE

Steps:

• Cut broccoli into 1x2-inch pieces.
• Cut zucchini into 1/2-inch thick slices.
• Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
• In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender about 3 minutes.
• With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
• Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
• Remove vegetables and liquid to bowl.
• In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
• Return broccoli mixture to Dutch oven; add soy sauce; mix well.
• Line large platter with lettuce leaves.
• Spoon vegetables onto lettuce-leaf-lined platter.
• Serve hot or refrigerate to serve cold later.