Spicy Sauteed Zucchini

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.

Recipe From allrecipes.com

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
Calories45.7 calories
Carbohydrate6.2 g
Cholesterol5.2 mg
Fat2.2 g
Fiber1.6 g
Protein1.5 g
SaturatedFat1.3 g
Sodium214.8 mg
Sugar3.1 g

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.

GARLIC VEGETABLE SAUTE



Garlic Vegetable Saute image

This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.

Recipe From allrecipes.com

Provided by anna32182

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, finely minced
1 jalapeno pepper, seeds and ribs removed, minced
2 zucchini, halved lengthwise and sliced
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 shallot, sliced
¼ teaspoon salt
freshly ground black pepper to taste
1 pinch paprika
Calories103 calories
Carbohydrate10.3 g
Cholesterol7.6 mg
Fat6.7 g
Fiber2.3 g
Protein2.4 g
SaturatedFat2.4 g
Sodium179.6 mg
Sugar4.2 g

Steps:

  • Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

SAUTEED ZUCCHINI STRIPS



Sauteed Zucchini Strips image

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

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

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
Calories 74 calories
Fat5g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium259mg sodium
Carbohydrate7g carbohydrate (3g sugars
Fiber2g fiber)
Protein2g protein. Diabetic Exchanges

Steps:

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

SPICED CHICKPEA AND ZUCCHINI SAUTE



Spiced Chickpea and Zucchini Saute image

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

Recipe From marthastewart.com

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
Calories271 g
Fat10 g
Protein10 g

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.

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.

Recipe From food.com

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. ;)

Recipe From food.com

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!

SPICY GARLIC POTATOES AND ZUCCHINI



Spicy Garlic Potatoes and Zucchini image

Recipe From epicurious.com

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.

SAUTEED ZUCCHINI WITH GARLIC AND HERBS



Sauteed Zucchini with Garlic and Herbs image

Recipe From foodnetwork.com

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.

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