SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL
Make and share this Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83.9, Fat 7.1, SaturatedFat 1, Sodium 300.4, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.6
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL
Make and share this Sauteed Zucchini, Cherry Tomatoes, Olives and Basil recipe from Food.com.
Provided by Galley Wench
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skilled over medium-high heat.
- Add zucchini, garlic, and rosemary.
- Sprinkle with salt and pepper.
- Saute until zucchini is just tender, about 5 minutes.
- Add tomatoes and olives.
- Saute until tomatoes just begin to soften, about 2 minutes.
- Mix in basil and vinegar.
- Season vegetables to taste with salt and pepper.
Nutrition Facts : Calories 78.2, Fat 5.7, SaturatedFat 0.8, Sodium 65.9, Carbohydrate 6.3, Fiber 1.9, Sugar 4.1, Protein 1.8
SAUTEED ZUCCHINI
This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g
SIMPLE SUMMER PASTA WITH TOMATOES, ZUCCHINI AND BASIL
A supper easy and very flavorful summer pasta dish that comes together in no time!
Provided by Marilena Leavitt
Categories Pasta Dish
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil.
- Place a large skillet over medium-hight heat. Add the olive oil, the thinly sliced shallots and the minced garlic to the skillet and cook for a couple of minutes, until they get soft. Then, add the zucchini and cook for a few more minutes, stirring often.
- When the water comes to a boil, add one TBSP. table salt to the pot and then add the pasta. Cook until al dente, usually a bit less than the cooking time stated on the package.
- Add the halved tomatoes to the skillet and season everything with the salt, pepper, oregano, and crushed red pepper flakes. Cook until the tomatoes begin to soften and the zucchini gets some light color.
- Meanwhile the pasta should be ready. Reserve half a cup of the cooking water, then drain the pasta (you might need the hot water later to thin a bit the sauce).
- Transfer the drained pasta to the skillet with the vegetables and turn off the heat.
- Mix in the grated Parmesan cheese, toss, and taste for seasoning. If necessary, add more seasoning and a little bit of the reserved water to thin out the sauce.
- Just before you are ready to serve, stir in the Mozzarella and the basil. Drizzle some extra olive oil and serve at once!
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