Tender Sauteed Zucchini Recipes

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.

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.

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.

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.

TENDER SAUTEED ZUCCHINI

Steps:

• Melt the butter in a pan large enough to hold the squash --
• Add the onions and saute until translucent --
• Add the garlic, mushrooms, broth and squash --
• Add the salt and pepper
• Cook on high until broth boils --
• Place a cover on the pan --
• Reduce heat to a simmer --
• Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
• (If it's over-cooked, still tastes great).
• Remove from the heat and add the tomatoes --
• Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
• That's it -- .

TENDER SAUTEED ZUCCHINI

Steps:

• Saute onion in hot oil until tender.
• Add mushrooms, zucchini, salt, pepper, and thyme.
• Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender.
• Sprinkle with cheese.
• Serve immediately.

SAUTEED SQUASH AND ZUCCHINI

Steps:

• Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).