Best Sauteed Zucchini Strips Recipes

ZUCCHINI SAUTE

Zucchini Saute image

Provided by Trisha Yearwood

Time 15m

Yield 6 to 8 Servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

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 WITH GARLIC AND HERBS

Sauteed Zucchini with Garlic and Herbs image

Provided by Sandra Lee

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper

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.

SAUTEED ZUCCHINI

Sauteed Zucchini image

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

Ingredients

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

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