Stir Fried Zucchini Corn And Peppers Recipes

Steps:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

Steps:

• In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
• Add the garlic and bell pepper.
• Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
• Add the cumin and hot pepper and cook, stirring, for 1 minute.
• Add the zucchini and season with the salt.
• Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
• Add the corn and cook, stirring frequently, until hot, about 2 minutes.
• Sprinkle on the lime juice and serve hot or at room temperature.

Steps:

• Heat vegetable & sesame oils in skillet, over medium heat.
• Stir in onions, cook and stir 5 minutes.
• Add zucchini, cook and stir about 2 minutes.
• Stir in teriyaki sauce, soy sauce, sesame seeds, and ginger. Cook and stir 5 minutes, or until zucchini are fork tender.
• Stir in pepper and serve hot.

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.