Broccoli And Zucchini Saute Recipes

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FAST AND EASY VEGETABLE SAUTE



Fast and Easy Vegetable Saute image

Looking for a fresh way to cook your veggies? Try Foodal's super fast and easy saute with nutrient-packed ingredients to make a tasty and healthy dish.

Provided by Jennifer Swartvagher

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 small yellow onion (chopped)
4 cloves garlic (minced)
1 head broccoli (chopped)
1 bunch kale (chopped)
1 medium zucchini (chopped)
1/2 pint cherry tomatoes (halved)
Salt and Pepper (to taste)

Steps:

  • In a large skillet, heat the olive oil on medium heat.
  • Add the onions and cook until softened, stirring frequently. Add the garlic and cook until fragrant, but not browned.
  • Add the broccoli, kale, and zucchini. Stir frequently until the vegetables begin to soften.
  • Add the cherry tomato halves and cook for another two minutes.
  • Season to taste with salt and pepper. Serve while still warm.

Nutrition Facts : ServingSize 1 serving, Calories 111 kcal, Fat 8 g, SaturatedFat 1 g, UnsaturatedFat 6 g, Carbohydrate 10 g, Sugar 3 g, Fiber 2 g, Protein 2 g, Sodium 70 mg

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY



Chinese Style Broccoli & Zucchini Stir-Fry image

This is another one of my favorite sides to make. The original recipe doesn't call for zucchini but I decided to add it in tonight (seen in pic). You can omit the zucchini and just use the broccoli. I'm sure other veggies can be thrown into the wok also. In place of soy sauce, I use Braggs Liquid Amino. Also, you can buy...

Provided by Jessica Fontenot

Categories     Vegetables

Time 15m

Number Of Ingredients 6

1 Tbsp + 1 tsp canola oil
1 head broccoli, cut into florets
1-2 zucchini, sliced
2 Tbsp soy sauce (or Bragg's liquid amino)
2 clove garlic, minced
2 tsp fresh lemon juice

Steps:

  • 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
  • 2. Add soy sauce, garlic, and lemon juice.
  • 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

BROCCOLI AND ZUCCHINI SAUTE



Broccoli and Zucchini Saute image

Provided by Kitchen Crew

Categories     Vegetables

Number Of Ingredients 9

3 broccoli bunches
5 small zucchinis
1 bunch green onions
1/3 c salad oil
2/3 c water
1 tsp basil
1 Tbsp soy sauce
lettuce leaves
2 1/4 tsp salt

Steps:

  • 1. Cut broccoli into 1x2\" pieces.
  • 2. Cut zucchini into 1/2\" thick slices.
  • 3. Cut each green onion into 2\" pieces (if root ends are too thick, cut each lengthwise in half).
  • 4. In 8-quart dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes.
  • 5. With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
  • 6. Add water; cover dutch oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
  • 7. Remove vegetables and liquid to bowl.
  • 8. In same dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
  • 9. Return broccoli mixture to dutch oven; add soy sauce; mix well.
  • 10. Line large platter with lettuce leaves.
  • 11. Spoon vegetables onto lettuce-leaf-lined platter.
  • 12. Serve hot or refrigerate to serve cold later.

COMPANY BROCCOLI AND ZUCCHINI SAUTE



Company Broccoli and Zucchini Saute image

Make and share this Company Broccoli and Zucchini Saute recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

3 bunches broccoli
5 small zucchini
1 bunch green onion
salad oil
salt
2/3 cup water
1 teaspoon basil
1 tablespoon soy sauce
lettuce leaf

Steps:

  • Cut broccoli into 1x2-inch pieces.
  • Cut zucchini into 1/2-inch thick slices.
  • Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
  • In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender about 3 minutes.
  • With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
  • Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
  • Remove vegetables and liquid to bowl.
  • In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
  • Return broccoli mixture to Dutch oven; add soy sauce; mix well.
  • Line large platter with lettuce leaves.
  • Spoon vegetables onto lettuce-leaf-lined platter.
  • Serve hot or refrigerate to serve cold later.

Nutrition Facts : Calories 48.1, Fat 0.6, SaturatedFat 0.1, Sodium 104.9, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 3.9

ZUCCHINI, BROCCOLI & SPINACH SAUTE



Zucchini, Broccoli & Spinach Saute image

get all those vegetables into one dish!

Categories     Side Items     Vegan     Vegan Side Items     Side Dish     Side Items Side Dish

Yield 6

Number Of Ingredients 8

2 zucchini
2 summer squash
3 - 4 broccoli spears
1 pkg fresh spinach
1 onion
1 tbsp extra-virgin olive oil
salt & pepper to taste
red pepper flakes

Steps:

  • Cut zucchini and squash into bite-size pieces. Dice onion. Cut up broccoli. Wash spinach.
  • Pre-heat saute pan, add olive oil. Add onions, zucchini, squash. Add salt/pepper/red pepper flakes. Saute for 5-7 min. Add broccoli. Saute another 5 min. Just before they're done, add spinach. Cover and let simmer for 3 min.
  • Makes 6 servings

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

  • Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

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