Spicy Sauteed Zucchini Recipes

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!

Steps:

• Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
• To reduce the heat level, omit the red pepper flakes from the recipe and method.

Steps:

• To make sauce: Stir tahini in container thoroughly before measuring. Then blend 3 T. with hot water. Add remaining ingredients one at a time, whisking after each. Set aside.
• To make sauté:.
• Cut zucchini in half width-wise, then cut each half into 3 spears length-wise.
• Heat sunflower oil in skillet until smoking hot.
• Carefully add sesame oil.
• Quickly add peanuts and stir. Cook them until they begin to brown.
• Add in chili powder and garlic, stir. Cook until garlic begins emitting fragrance.
• Add zucchini and sauté 1-2 minutes.
• Add sherry. Cook until sherry is reduced (around 1-2 minutes).
• Add sauce. Immediately lower heat to medium.
• Cook 2 minutes.
• Remove from heat.
• Garnish with sliced green onions before serving.

Steps:

• Cover potatoes with salted cold water by 1 inch in a 4-quart saucepan, then simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and let stand until cool enough to handle, about 15 minutes. Peel potatoes and halve lengthwise.
• Cook garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is pale golden, about 2 minutes. Discard garlic, then stir potatoes and red pepper flakes into oil and sauté over moderately high heat, stirring occasionally, until potatoes begin to turn golden brown, 8 to 10 minutes.
• While sautéing potatoes, cook zucchini in a pot of boiling salted water until just tender, 2 to 3 minutes, then drain in a colander.
• Transfer potatoes with a slotted spoon to a bowl, then add zucchini to oil in skillet and sauté over moderately high heat, stirring, until hot, about 1 minute. Return potatoes to skillet and stir in 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. :).