Broccoli And Zucchini Saute Recipes

BROCCOLINI WITH GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Bring water to a boil. Preheat grill to high heat.
• Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.
• Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.
• Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.

SAUTEED BROCCOLI

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

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.

SAUTéED BROCCOLI WITH GARLIC AND CHILE

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
• Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

BROCCOLI SAUTE

Steps:

• In a large skillet, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.

BROCCOLI AND ZUCCHINI SAUTE

Steps:

• Cut broccoli into 1x2\" pieces.
• Cut zucchini into 1/2\" thick slices.
• Cut each green onion into 2\" 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 oven 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.

ZUCCHINI CARROT SAUTE

Steps:

• Slice zucchini.
• Peel and grate carrots.
• Peel and slice onion.
• Put olive oil and sliced onions into skillet, cover and cook over medium heat until onions are tender.
• Add grated carrots, sliced zucchini, salt and pepper.
• Cover and continue to cook until all vegetables are soft.
• 15-20 minutes.
• Serve as a side dish.