Sauteedzucchinistrings Recipes

SAUTEED ZUCCHINI STRIPS

Steps:

• In a large skillet, saute the zucchini, garlic, lemon juice and Greek seasoning in oil until tender. Sprinkle with pepper.

SAUTEED ZUCCHINI

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.

SAUTEED ZUCCHINI STRINGS

Steps:

• Puree garlic cloves in the bowl of a food processor. Add sun dried tomatoes and pulse till coarsely crumbled. Add oregano and pulse. Add cheese, 1 tbsp olive oil and balsamic vinegar; pulse till crumbly. Season to taste with salt.
• Measure 3/4 cup of crumbles, reserving remainder for another use. Heat a large sauté pan over medium high heat. Add 2 tsp olive oil and heat. Add onions and sauté till limp and just beginning to caramelize. Add zucchini strings and sauté gently until zucchini is bright green, about 4 minutes.
• Add the sun dried tomatoes, parmigiano crumbles and toss to coat zucchini completely.
• Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top.

SAUTE OF GRATED ZUCCHINI

Steps:

• Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish.

BAKED PARMESAN ZUCCHINI CURLY FRIES

Steps:

• Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
• In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
• Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
• Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
• Dip in ketchup or your favorite fry sauce.

TENDER SAUTEED ZUCCHINI

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.

SAUTEED ZUCCHINI

Steps:

• Wash, trim and slice the zucchini into 1/4-inch-thick slices.
• Heat a large nonstick pan until it is very hot; reduce heat to medium-high and spray with pan spray; then add the oil.
• Saute zucchini until slices are brown on both sides and tender.