Sautéed Zucchini And Celery Recipes

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SAUTéED ZUCCHINI AND CELERY



Sautéed Zucchini and Celery image

Use a mandoline or a very sharp knife to cut the celery and zucchini.

Yield serves 12

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for drizzling
2 medium white onions, thinly sliced
6 medium celery stalks, peeled and cut lengthwise into 1/8-inch-thick slices
2 teaspoons coarse salt
6 medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
Freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
  • Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.

SAUTEED ZUCCHINI



Sauteed Zucchini image

This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

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.

Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g

ITALIAN ZUCCHINI SAUTE



Italian Zucchini Saute image

This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.

Provided by COLEE576

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

½ cup olive oil
1 small white onion, sliced into thin wedges
1 (14.5 ounce) can diced tomatoes with juice
2 zucchinis, sliced
½ tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon sugar

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.7 g, Fat 27.3 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 1914.6 mg, Sugar 6 g

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES



Sauteed Zucchini, Peppers, and Tomatoes image

With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

1 pound (about 2 medium) zucchini
2 yellow bell peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse salt and ground pepper

Steps:

  • Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
  • Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g

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