Madagascar Zucchini Skillet Recipes

MADAGASCAR ZUCCHINI SKILLET

Madagascar Zucchini Skillet image

This makes a delicious side. It tastes like bruscetta without the bread. I got it from Extending the Table, and it says it's from Madagascar although it looks more Italian than anything to me.

Provided by Valeria

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 medium zucchini
2 tablespoons vegetable oil
3 tomatoes, chopped
4 bay leaves
8 garlic cloves, crushed
salt and pepper
rice

Steps:

Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.
When zucchini is lightly browned, add remaining ingredients. Cook briefly and stir gently so that the zucchini strips don't tear apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.
Remove bay leaves and garlic cloves and serve with rice.

Nutrition Facts : Calories 119.2, Fat 7.7, SaturatedFat 1.1, Sodium 21.3, Carbohydrate 11.7, Fiber 3.2, Sugar 7.4, Protein 3.6

ZUCCHINI SKILLET

Zucchini Skillet image

Make and share this Zucchini Skillet recipe from Food.com.

Provided by echo echo

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1/2 onion, thinly sliced
2 -3 zucchini, unpared,cut in ½ inch diagonal slices
1/2 teaspoon salt
1 dash pepper
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 medium tomatoes, cut in eighths
crouton (optional)
grated parmesan cheese

Steps:

In hot butter in skillet, sauté onion until tender.
Add zucchini thru basil; mix well.
Add ¼ c water and bring to a boil.
Reduce heat to medium low, cover and simmer, stirring occasionally, 10-15 minutes (add more water if necessary).
Add tomatoes and cook without cover 5 minutes more.
Stir in croutons (if desired).
Shake parmesan on servings or serve w/ parmesan& let diners shake it on.

Nutrition Facts : Calories 89.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 346.4, Carbohydrate 8.4, Fiber 2.5, Sugar 4.7, Protein 2.2

ZUCCHINI BEEF SKILLET

Zucchini Beef Skillet image

This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

Steps:

In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.

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