ZUCCHINI STIR FRY
An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
- Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
- Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
ZESTY ZUCCHINI AND SQUASH
This is an extremely easy and fast side dish. It is even good served over pasta.
Provided by LORACUS
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
- Reduce heat to low and cook until tender-crisp.
Nutrition Facts : Calories 42.6 calories, Carbohydrate 9.7 g, Fat 0.4 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 328.4 mg, Sugar 3.7 g
ZESTY SQUASH AND ZUCCHINI STIR FRY
This easy dish can either be done in a frypan or on the grill
Provided by Stormy Stewart
Categories Vegetables
Time 10m
Number Of Ingredients 5
Steps:
- 1. Spray pan lightly with oil. Cut off ends of the veggies and slice in half side ways then slice each half in 6 sticks. Mix the seasonings and coat the veggies.
- 2. Warm pan and quickly stir fry veggies until tender crisp
- 3. For cooking on the grill cut as before and sliver cut 1/2 onion and mix the spices and 1 tablespoon melted butter then put in foil and cook on low flame for 10 - 15 minutes a side. the onion makes enough liquid to keep it all from burning. If cooked slowly
ITALIAN SAUSAGE AND ZUCCHINI STIR-FRY
I'm always looking for new recipes to put variety into our meals. I like this one especially because it doesn't call for too many ingredients and makes an attractive, natural dish. We recently moved into a log home in the country with plenty of room outdoors for a garden, and I plan to grow lots of vegetables to use in similar stir-fry dishes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion until meat is no longer pink; drain. , Stir in the zucchini, tomatoes, lemon juice, salt, oregano and pepper sauce. Cook, uncovered, for 5 minutes, stirring frequently. Garnish with cheese.
Nutrition Facts : Calories 231 calories, Fat 15g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 695mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
YELLOW SQUASH AND ZUCCHINI STIR FRY
This is a little mixture I threw together using veggies in the crisper. Turned out darned good! I hope you enjoy it as much as we did! I used pre shredded carrots from a bag which is a HUGE time saver. It is colorful and flavorful.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash squash and zucchini and cut in half.
- Cut each half into about 1/2 inch slices.
- Heat oil in a large skillet or wok.
- When oil is hot add red pepper.
- Cook about 3 minutes.
- Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
- Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
- Add carrots and cook at least 2 minutes more until carrots are how you prefer.
- Adjust seasonings and add the cilantro and toss well.
- Serve immediately.
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
YELLOW SQUASH AND TOFU STIR FRY
A great, quick vegetarian dish that includes yellow squash, zucchini, and tofu, making for a beautifully-colored dish. Top with cheese, if desired. You can use butter instead of olive oil, if desired.
Provided by malevolentglitter
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
- Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
- Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 27.6 g, Fat 10.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 1.5 g, Sodium 1186.7 mg, Sugar 19.7 g
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