EASY ZUCCHINI STIR-FRY
Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!
Provided by sheistyb
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g
STIR-FRIED ZUCCHINI
I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
STIR-FRIED ZUCCHINI, SHANGHAI STYLE
Make and share this Stir-Fried Zucchini, Shanghai Style recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
- Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
- Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
- Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.
- Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
- Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.
- Remove food from wok and set aside.
- Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.
- Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
- Serve with hot steamed rice.
Nutrition Facts : Calories 118.3, Fat 7.5, SaturatedFat 1.1, Sodium 430.5, Carbohydrate 11.1, Fiber 2.2, Sugar 7, Protein 3.2
STIR-FRIED ZUCCHINI WITH HOISIN SAUCE
From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.
Provided by WaterMelon
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter zucchini lengthwise.
- Slice off the soft seed core; it's ok if some seeds remain.
- Arrange the zucchini, cut side up, on paper towels.
- Sprinkle with salt, set aside for 10 mins.
- Blot the zucchini quarters dry with paper towels.
- Cut quarters into 2 inch lengths.
- Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
- Heat a wok or large skillet over med-high heat for 1 min.
- Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
- Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
- Add garlic and chilli flakes, saute for about 15 sec.
- Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
- Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
STIR-FRIED ZUCCHINI
Make and share this Stir-fried Zucchini recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/4-inch pieces.
- In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated.
- Add water, salt and sugar.
- Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
- VARIATION: 1/4 olive OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR.
- COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS.
Nutrition Facts : Calories 56.9, Fat 3.9, SaturatedFat 0.6, Sodium 303, Carbohydrate 5.1, Fiber 1.5, Sugar 4.2, Protein 1.8
STIR-FRY ZUCCHINI
Make and share this Stir-Fry Zucchini recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir-fry onion and garlic in oil for 1 minute.
- Add zucchini and brown sugar.
- Stir-fry for about 5 minutes.
- Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.
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- Then add mushrooms and zucchini and saute for another 8-10 minutes - until vegetables are soft enough to stick with a fork.
- When vegetables are done, add sauce and cook on heat for about 1 minute. Sauce should thicken in that time. Serve over rice and enjoy!
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- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
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