Sauteed Zucchini With Nutmeg Recipes

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.

GARLIC VEGETABLE SAUTE

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.

SAUTéED ZUCCHINI

Steps:

• Gather the ingredients.
• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced zucchini, salt, pepper, and garlic powder.
• Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
• Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

SAUTEED ZUCCHINI WITH NUTMEG

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
• Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
• Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
• Stir the spices into the zucchini and serve.

SAUTEED ZUCCHINI AND TOMATOES

Steps:

• Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
• Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
• Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
• Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

SAUTéED ZUCCHINI RECIPE

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.

SAUTE OF GRATED ZUCCHINI

Steps:

• Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish.