Best Tender Sauteed Zucchini Recipes

Tender Sauteed Zucchini image

Provided by Tom Collins

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter (margarine, or oil)
1 onion (cut into wedges)
4 garlic cloves (minced)
1 (4 ounce) can mushrooms (or more)
1 cup chicken broth
6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
2 tomatoes (or more, diced into 1/2 inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Melt the butter in a pan large enough to hold the squash --
Add the onions and saute until translucent --
Add the garlic, mushrooms, broth and squash --
Add the salt and pepper
Cook on high until broth boils --
Place a cover on the pan --
Reduce heat to a simmer --
Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
(If it's over-cooked, still tastes great).
Remove from the heat and add the tomatoes --
Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
That's it -- .

Nutrition Facts : Calories 93.9, Fat 4.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 371.7, Carbohydrate 11.5, Fiber 3.1, Sugar 5.7, Protein 4.5

Tender Sauteed Zucchini image

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