Best Sauteed Zucchini And Tomatoes Recipes

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI

Steps:

• Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
• Trim the ends of the zucchini, and cut them into 1/8-inch slices.
• Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
• Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
• In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
• Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
• Add parmesan basil, and pepper.
• Stir to coat well.
• Serve hot.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

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.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL

Steps:

• Heat oil in large skilled over medium-high heat.
• Add zucchini, garlic, and rosemary.
• Sprinkle with salt and pepper.
• Saute until zucchini is just tender, about 5 minutes.
• Add tomatoes and olives.
• Saute until tomatoes just begin to soften, about 2 minutes.
• Mix in basil and vinegar.
• Season vegetables to taste with salt and pepper.

SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES

Steps:

• In a large nonstick skillet; heat the oil over medium-high heat.
• Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
• Add mushrooms, sundried-tomatoes, broth and basil, if using.
• Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
• Remove skillet from the heat and season with salt and pepper.
• Serve immediately.

SAUTéED ZUCCHINI AND TOMATOES PROVENCAL

Steps:

• In large skillet over medium high heat, heat oil. Add zucchini and cook, until lightly browned and crisp tender, about 5 minutes.
• Add tomato, garlic, herbs, salt and pepper. Cook, stirring, until tomatoes give off their liquid and zucchini is tender but not mushy, 2-3 minutes.

SAUTéED ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Quarter the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Cut the peppers into 3/4-inch squares.
• Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until the vegetables are crisp-tender, 6 to 8 minutes.

CHICKEN PICCATA WITH SAUTEED ZUCCHINI AND TOMATOES

Steps:

• dredge chicken in flour, shaking to remove excess heat 3 tbl oil, add chicken season with salt and pepper cook until chicken is just golden brown drain excess oil from pan and add wiine, capers, lemon juice, parsley and stock cook until done. serve with sauteed zucchini and tomatoes-entered as separate recipe