Sauteed Zucchini With Garlic And Thyme Recipes

THYMED ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.

SAUTéED ZUCCHINI WITH GARLIC

Steps:

• Heat the olive oil over medium high heat.
• Add the garlic and thyme. Cook for 1 minute until fragrant.
• Add the zucchini. Stir and then press down into the pan and let cook for 2-3 minutes without stirring until the zucchini begins to brown.
• Stir and cook for 2-3 more minutes until tender crisp.
• Turn off the heat and season with salt and pepper. Top with extra thyme if desired. You can also add fresh lemon juice and Parmesan cheese.

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.

EASY SAUTEED ZUCCHINI WITH GARLIC

Steps:

• Slice the zucchini lengthwise into quarters and then chop into 1/3 inch thick pieces. Make sure that the slices are the same size.
• Mince the garlic. Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook stirring constantly for about 30 seconds to 1 minute. Make sure the garlic doesn't burn as it will get bitter.
• Add the zucchini to the pan and toss until all zucchini slices are covered with olive oil and the garlic is distributed equally. Don't cover as zucchini get soggy when cooked covered.
• Cook the zucchini for about 5 minutes stirring occasionally until they are cooked through but still have a bite to them. Make sure to not overcook as zucchini can get too soft very fast.
• Season with salt and pepper and serve immediately or keep in the fridge in a glass container with a tight lid. The sauteed zucchini taste great the next day but will start losing flavor if kept too long.

SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES

Steps:

• Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
• Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
• Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
• Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.

SAUTEED ZUCCHINI WITH GARLIC AND THYME

Steps:

• Heat a cast-iron pan over medium-high heat. Once hot, add the oil. Add the zucchini in batches and sear on both sides until golden brown, about 1 minute per side. Once the second batch is seared, add the first batch back into the pan, and then add the thyme and garlic. Saute until the garlic is fragrant, another 30 seconds. Add the lemon juice, season with salt and pepper and stir to combine and heat through.