Skillet Zucchini Primavera Recipes

ZUCCHINI NOODLE PRIMAVERA

Steps:

• Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
• Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
• Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.

QUICK BEEF AND ZUCCHINI SKILLET (MEAL-PREP)

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside. In a large bowl, add potatoes, olive oil, salt and black pepper. Mix everything very well to combine.
• Place the potatoes in a single layer on the prepared baking sheet. Bake for 30 minutes or until browned and tender. Turn potatoes after 20 minutes.
• While potatoes are in the oven, cook the beef and zucchini by placing steak bites, onion powder, Italian seasoning, salt and black pepper in a bowl. Mix everything together well.
• Add olive oil in a large skillet over medium-high heat. Once the pan is hot, place the steak bites in the skillet in a single layer. Cook for 3-4 minutes and don't forget to stir. Add butter and garlic to the skillet. Cook for about 1 minutes or until the butter is totally melted and the garlic is cooked.
• Add zucchini and cook for more 3 minutes or until zucchini is tender.
• Remove potatoes from the oven and add to the beef and zucchini skillet. Mix everything well and garnish with fresh thyme.
• Place an even amount of beef, zucchini and potatoes into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Heat in the microwave for about 1.5 or 2 minutes. Enjoy!

SKILLET ZUCCHINI PRIMAVERA

Steps:

• In a large, non-stick skillet, heat oil over medium heat. Add onions and saute until the onions are soft, 3-5 minutes.
• Add the sliced mushrooms, seasonings, beef broth, tomatoes, and pasta. Reduce the heat to medium low. Simmer, covered 78 minutes, until the pasta starts to get tender.
• Add the zucchini and continue to cook, uncovered, for 4-6 minutes, until pasta is tender and sauce has thickened.

SKILLET ZUCCHINI

Steps:

• Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

EASY SKILLET CHICKEN PRIMAVERA

Steps:

• Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
• Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

SKILLET ZUCCHINI

Steps:

• In a Dutch oven, cook sausage in oil over medium heat until browned. Add the peppers, celery, onion and garlic; saute for 5 minutes or until vegetables are crisp-tender. Stir in the zucchini, tomatoes, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes until zucchini is tender.