Sauteed Zucchini Noodles With Fresh Herbs Hazelnuts Recipes

SAUTéED ZUCCHINI RECIPE

Sautéed Zucchini Recipe image

This easy Sautéed Zucchini recipe is healthy, tasty and so simple! All you need is just 5 ingredients and 5 minutes for the perfect summer side.

Provided by Olena Osipov

Time 5m

Number Of Ingredients 7

Ingredients

2 lbs zucchini
1 tbsp avocado or olive oil (for frying)
1/2 tsp salt
Ground black pepper (to taste)
1-2 garlic cloves (grated)
2 tbsp dill, basil or Italian parsley (finely chopped)
Parmesan cheese (to taste)

Steps:

Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.

Nutrition Facts : Calories 47 kcal, Sugar 4 g, Sodium 206 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 2 g, Protein 2 g, ServingSize 1 serving

ZUCCHINI WITH SUMMER HERBS

Zucchini With Summer Herbs image

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Provided by threeovens

Categories Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Steps:

Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

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