Tangy Zucchini Saute Recipes

SPICY SAUTEED ZUCCHINI

Spicy Sauteed Zucchini image

My husband, who loves spicy foods, came up with this one night to combat his dislike of zucchini. He's changed his mind about zucchini, now. ;)

Provided by Julesong

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon oil
1 teaspoon butter
2 small zucchini, sliced
3 cloves garlic, minced
2 green onions, chopped
3 small Thai red chili peppers, seeded and cut into strips or 1 teaspoon minced jalapeno
1 teaspoon lemon juice
1 -2 teaspoon fish sauce, to taste

Steps:

Heat oil and butter in pan.
Toss in remaining ingredients and sauté until it's to your desired doneness.
Eat and enjoy!
Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!

THYMED ZUCCHINI SAUTE

Thymed Zucchini Saute image

Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! -Bobby Taylor, Ulster Park, New York

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound medium zucchini, quartered lengthwise and halved
1/4 cup finely chopped onion
1/2 vegetable bouillon cube, crushed
2 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.

Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPICY ZUCCHINI

Spicy Zucchini image

This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.

Provided by CraftScout

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1/4 onion, thinly sliced
4 small zucchini
1 -3 teaspoon garlic powder
1 -3 teaspoon chili powder
1 teaspoon salt

Steps:

Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
Meanwhile, slice onion and cut zucchini into 1/4" rounds.
Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

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