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Spicy Sauteed Zucchini

SPICY SAUTEED ZUCCHINI

my husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. he's changed his mind about zucchini, now. ;)

Time: 20 minutes

Steps:

  • heat oil and butter in pan', "toss in remaining ingredients and saut until it's to your desired doneness", 'eat and enjoy !
  • both the thai chiles and the jalapeno are good , but the dish tastes different depending on which you use
  • try it both ways !


spicy sauteed zucchini image

Number Of Ingredients: 8

Ingredients:

  1. oil
  2. butter
  3. zucchini
  4. garlic
  5. green onions
  6. thai red chili peppers
  7. lemon juice
  8. fish sauce


SPICY SAUTEED ZUCCHINI

My husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. He's changed his mind about zucchini, now. ;)

Recipe From food.com

Provided by Julesong

Time 20m

Yield 2 serving(s)

Steps:

  • Heat oil and butter in pan.
  • Toss in remaining ingredients and sauté until it's to your desired doneness.
  • Eat and enjoy!
  • Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!


Spicy Sauteed Zucchini image

Number Of Ingredients: 8

Ingredients:

  • 1 teaspoon oil
  • 1 teaspoon butter
  • 2 small zucchini, sliced
  • 3 cloves garlic, minced
  • 2 green onions, chopped
  • 3 small Thai red chili peppers, seeded and cut into strips or 1 teaspoon minced jalapeno
  • 1 teaspoon lemon juice
  • 1 -2 teaspoon fish sauce, to taste


SPICY ZUCCHINI

This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

Recipe From food.com

Provided by CraftScout

Time 10m

Yield 4 serving(s)

Steps:

  • Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
  • Meanwhile, slice onion and cut zucchini into 1/4" rounds.
  • Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
  • Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
  • Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).


Spicy Zucchini image

Number Of Ingredients: 6

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 onion, thinly sliced
  • 4 small zucchini
  • 1 -3 teaspoon garlic powder
  • 1 -3 teaspoon chili powder
  • 1 teaspoon salt


ZUCCHINI SAUTE

Recipe From foodnetwork.com

Provided by Trisha Yearwood

Time 15m

Yield 6 to 8 Servings

Steps:

  • Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.


Zucchini Saute image

Number Of Ingredients: 6

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 teaspoon minced garlic
  • 3 large zucchini squash, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese


SAUTEED ZUCCHINI

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.

Recipe From allrecipes.com

Provided by FrackFamily5 CA->CT

Time 30m

Yield 6

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 image

Number Of Ingredients: 8

Ingredients:

  • 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


SAUTEED ZUCCHINI STRIPS

Just a few simple ingredients add up to one versatile side dish that's bursting with flavor and goes together in minutes! Jeannie Klugh - Lancaster, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 2 servings.

Steps:

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


Sauteed Zucchini Strips image

Number Of Ingredients: 6

Ingredients:

  • 3 small zucchini, julienned
  • 2 teaspoons minced garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Greek seasoning
  • 2 teaspoons olive oil
  • 1/4 teaspoon pepper


SPICED CHICKPEA AND ZUCCHINI SAUTE

Serve this hearty vegetarian dish over rice, couscous, or quinoa.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 35m

Steps:



Spiced Chickpea and Zucchini Saute image

Number Of Ingredients: 9

Ingredients:

  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 plum tomatoes, chopped
  • 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
  • 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper


SPICY PAKISTANI ZUCCHINI

I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too.

Recipe From allrecipes.com

Provided by HINAABSAR

Time 20m

Yield 5

Steps:

  • Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  • Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.


Spicy Pakistani Zucchini image

Number Of Ingredients: 13

Ingredients:

  • ¼ cup cooking oil
  • 1 onion, thinly sliced
  • 6 zucchini - peeled, seeded and cut into semicircles
  • ½ teaspoon salt
  • 2 cups water
  • 2 teaspoons chili powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon ground coriander seed
  • 3 whole cloves
  • 7 whole peppercorns
  • 4 tomatoes, chopped
  • 2 tablespoons plain yogurt


SPICY GARLIC POTATOES AND ZUCCHINI

Recipe From epicurious.com

Yield Makes 6 servings

Steps:

  • Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
  • Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
  • While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
  • Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in salt.


Spicy Garlic Potatoes and Zucchini image

Number Of Ingredients: 6

Ingredients:

  • 2 pounds small yellow-fleshed potatoes (preferably fingerling)
  • 5 large garlic cloves, smashed with flat side of a large knife
  • 3 1/2 tablespoons vegetable oil
  • 3/4 teaspoon dried hot red pepper flakes
  • 1 pound baby zucchini, halved lengthwise
  • 1/2 teaspoon salt


CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.


Capellini With Spicy Zucchini-Tomato Sauce image

Number Of Ingredients: 9

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 28-ounce can whole San Marzano tomatoes
  • Kosher salt
  • 1 medium zucchini, cut into small chunks
  • 1/2 pound capellini
  • 1/4 cup chopped fresh basil
  • Grated parmesan cheese, for topping


SPICY SAUTéED FUZZY MELON

Resembling a mottled green zucchini with sparse, bristly hair, fuzzy melon is a type of gourd popular in Chinese cooking. Often stuffed with ground pork, it absorbs flavors easily and also shines in simpler recipes, like this one from Joanne Chang of Flour Bakery in Boston.

Recipe From cooking.nytimes.com

Provided by Merrill Stubbs

Time 15m

Yield Serves 6 as a side dish

Steps:

  • Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add 1/4 cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in 1/4-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.


Spicy Sautéed Fuzzy Melon image

Number Of Ingredients: 8

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, peeled and smashed
  • 1 2-inch piece ginger, peeled and thinly sliced
  • 2 medium fuzzy melons, peeled, halved lengthwise and sliced 1/8 inch thick (6 cups)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice-wine vinegar
  • 1 teaspoon red-pepper flakes
  • Salt and ground black pepper


SUMMER SQUASH AND ZUCCHINI SIDE DISH

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.

Steps:

  • In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.


Summer Squash and Zucchini Side Dish image

Number Of Ingredients: 10

Ingredients:

  • 1 yellow summer squash, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt-free spicy seasoning blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, chopped


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