Sautéed Zucchini With Garlic Chili And Basil Recipes

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.

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 CHERRY TOMATOES WITH GARLIC AND BASIL

Steps:

• Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

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.

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 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.

SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

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.

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.

SAUTéED ZUCCHINI WITH GARLIC

Steps:

• In a large skillet or pot, add in the extra virgin olive oil and bring to a high heat.
• Next, add in the garlic and sauté until the garlic is golden, about 2 minutes.
• Lower to a medium heat and add in the zucchini, salt, and pepper, and sauté until tender, about 8-10 minutes, mixing occasionally.
• Serve as a side dish with chicken, pork, or steak. For a vegetarian option, serve this zucchini over pasta.

SAUTéED ZUCCHINI WITH GARLIC, CHILI AND BASIL

Steps:

• Cut the zucchini in to slices at a slight angle.
• Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes.
• Add the garlic and chili and fry a further minute.
• Sprinkle in the basil, season well with salt and freshly ground black pepper.
• Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan. Serve immediately.