Spicy Sauteed Zucchini Recipes

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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

SPICY ZUCCHINI



Spicy Zucchini image

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.

Provided by CraftScout

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

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

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 SAUTEED ZUCCHINI



Spicy Sauteed Zucchini image

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. ;)

Provided by Julesong

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

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

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!

SAUTEED ZUCCHINI WITH GARLIC AND HERBS



Sauteed Zucchini with Garlic and Herbs image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper

Steps:

  • In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
  • Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

SPICED STEWED ZUCCHINI



Spiced Stewed Zucchini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped
2 tablespoons cilantro leaves, a palm full, finely chopped

Steps:

  • Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
  • To reduce the heat level, omit the red pepper flakes from the recipe and method.

SPICY GARLIC POTATOES AND ZUCCHINI



Spicy Garlic Potatoes and Zucchini image

Categories     Garlic     Potato     Side     Sauté     Vegetarian     Zucchini     Summer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

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

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.

SPICED CHICKPEA AND ZUCCHINI SAUTE



Spiced Chickpea and Zucchini Saute image

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

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 9

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

Steps:

  • In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
  • Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
  • Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

Nutrition Facts : Calories 271 g, Fat 10 g, Protein 10 g

SPICY ZUCCHINI QUESADILLAS



Spicy Zucchini Quesadillas image

My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 teaspoon plus 2 tablespoons butter, softened, divided
2 cups shredded zucchini
2 tablespoons taco seasoning
8 flour tortillas (8 inches)
8 ounces pepper Jack cheese, shredded
Salsa, sour cream and pickled jalapeno pepper slices

Steps:

  • In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

ASIAN-STYLE ZUCCHINI



Asian-Style Zucchini image

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

Provided by TRINITYJAE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g

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