Sauteed Zucchini Strings Recipes

Steps:

• Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

Steps:

• In a large skillet, saute the zucchini, garlic, lemon juice and Greek seasoning in oil until tender. Sprinkle with pepper.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Steps:

• Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Steps:

• Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
• In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
• Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
• Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
• Dip in ketchup or your favorite fry sauce.

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.