SAUTéED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL
This savory side dish combines fresh zucchini, garlic, olive oil, sun-dried tomatoes, basil and lemon juice into a culinary triumph. Combining beneficial nutrition with scrumptious flavors, you'll love this low-carb/keto veggie dish.
Provided by Joanie Robach
Categories Side Dish
Number Of Ingredients 8
Steps:
- Wash zucchini and dry with paper towels.
- Trim off the ends, and quarter zucchini lengthwise.
- Running a sharp knife down the length of each quarter, slice off the top 1/4 to 1/2 inch of the soft seed core; it's all right if some seeds remain.
- Arrange zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for at least 10 minutes. (I use extra salt to pull out as much water as possible). Blot the quarters dry with paper towels. Cut each quarter on the diagonal into 3/4 inch-thick diamonds.
- Heat a large skillet over medium-high heat for 1 minute. Pour in 2 tablespoons of the oil. When the oil is hot, add the zucchini and garlic. Sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 minutes.
- Take the pan off the heat, toss in sun-dried tomatoes and basil and season generously with salt and pepper. Drizzle with the lemon juice and remaining 1 tablespoon of olive oil. Serve immediately.
Nutrition Facts : Calories 124 kcal, Carbohydrate 4 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 307 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI WITH SUN DRIED TOMATOES, BACON, AND CRISPY ONIONS
Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions is a flavor packed side dish recipe that your family will ask for again and again this zucchini season!
Provided by Amanda Dorich
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat a saute pan to medium high heat. Add the bacon pieces and cook until crisp. Remove from pan and set aside.
- Reduce heat to medium and then add zucchini to the bacon drippings ( if you have more than a tbsp. or two, then drain first) and cook for 5-8 minutes, or until it begins to soften. Add the sun dried tomatoes and cook another 5 minutes or until zucchini is tender.
- Add half the parmesan and the bacon and then stir well. Add salt and pepper to taste. Make sure to add these seasonings after adding the bacon and cheese as they are both salty foods. Once seasoned, add the rest of the cheese to the top and the crispy onions.
- Serve immediately.
Nutrition Facts : Carbohydrate 10 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 280 mg, Fiber 2 g, Sugar 6 g, Calories 127 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
ZUCCHINI WITH SUN-DRIED TOMATOES
I'm bored with all the usual zucchini recipes, you know, with parmesan, pancakes, etc., so I decided to experiment a little. This is a great fast and easy side dish for any dinner. You must use oil packed tomatoes or you won't have the flavor.
Provided by IHeartDogs
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
- Melt butter in nonstick pan and add zucchini.
- Saute zucchini, stirring often, about 3 minutes.
- Add garlic and saute for 1 minute.
- Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
- Toss with salt and serve.
Nutrition Facts : Calories 84.5, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 367.8, Carbohydrate 5.2, Fiber 1.4, Sugar 2.5, Protein 1.7
SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
ZUCCHINI/ COURGETTES SAUTEED WITH SUN-DRIED TOMATOES
This is a lovely mediterranean side dish, and healthy too! It's easy to make while your main dish bakes in the oven. If you are on Weight Watchers, count 2.5 points per tablespoon of olive oil that you use. So if you make it as written, the whole recipe contains 2.5 points.
Provided by Shuzbud
Categories Onions
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sundried tomatoes in the 3/4 cup of warm water to soak for around 20 minutes.
- Meanwhile, finely slice the onion and cut the zucchini into thin strips.
- Cut the sundried tomatoes into thin strips and return them to the soaking water.
- In a non-stick skillet, heat the oil and stir in the onion. Cook for 3 minutes, stirring (if not using a non-stick skillet, you may need to add more oil to prevent sticking).
- Stir in the zucchini and garlic. At this point, I add 1/2 cup water to "steam" the veggies and reduce the amount of oil used- you may prefer to add another tablespoon of oil rather than water.
- Cook the vegetables for 5 minutes, stirring occasionally.
- Add the sundried tomato strips and their soaking liquid (this provides a lot of the flavour so don't leave it out- if using sundried tomatoes canned in oil, add a little of the liquid from the jar instead).
- Season with salt and pepper to taste and cook 5-10 minutes until the vegetables are soft and the liquid absorbed, still stirring.
- Top with parmesan cheese if desired.
- Serve hot and enjoy!
Nutrition Facts : Calories 115.4, Fat 5.1, SaturatedFat 0.7, Sodium 164.3, Carbohydrate 16.6, Fiber 3.9, Sugar 8.4, Protein 4.1
SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES
Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet; heat the oil over medium-high heat.
- Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
- Add mushrooms, sundried-tomatoes, broth and basil, if using.
- Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
- Remove skillet from the heat and season with salt and pepper.
- Serve immediately.
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