Best Broccoli And Zucchini Saute Recipes

BROCCOLI AND ZUCCHINI SAUTE

Steps:

• 1. Cut broccoli into 1x2\" pieces.
• 2. Cut zucchini into 1/2\" thick slices.
• 3. Cut each green onion into 2\" pieces (if root ends are too thick, cut each lengthwise in half).
• 4. 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.
• 5. With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
• 6. Add water; cover dutch oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
• 7. Remove vegetables and liquid to bowl.
• 8. 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.
• 9. Return broccoli mixture to dutch oven; add soy sauce; mix well.
• 10. Line large platter with lettuce leaves.
• 11. Spoon vegetables onto lettuce-leaf-lined platter.
• 12. Serve hot or refrigerate to serve cold later.

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.