SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really give it a great background flavor. Tried and posted for ZWT7.
Provided by HokiesMom
Categories Vegetable
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
- Chop the dried tomatoes and set to the side.
- In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
- Add the minced garlic and sauté an additional 1 minute.
- Add the dried tomato and sauté for additional 2 minutes.
- Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
- Using a slatted spoon transfer the zucchini into a large dish and serve while hot.
Nutrition Facts : Calories 161.6, Fat 14.1, SaturatedFat 2, Sodium 56.6, Carbohydrate 8.3, Fiber 2.3, Sugar 5.8, Protein 2.6
ZUCCHINI WITH SUN-DRIED TOMATOES
I'm bored with all the usual zucchini recipes, you know, with parmesan, pancakes, etc., so I decided to experiment a little. This is a great fast and easy side dish for any dinner. You must use oil packed tomatoes or you won't have the flavor.
Provided by IHeartDogs
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
- Melt butter in nonstick pan and add zucchini.
- Saute zucchini, stirring often, about 3 minutes.
- Add garlic and saute for 1 minute.
- Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
- Toss with salt and serve.
Nutrition Facts : Calories 84.5, Fat 7, SaturatedFat 3.9, Cholesterol 15.3, Sodium 367.8, Carbohydrate 5.2, Fiber 1.4, Sugar 2.5, Protein 1.7
ZUCCHINI/ COURGETTES SAUTEED WITH SUN-DRIED TOMATOES
This is a lovely mediterranean side dish, and healthy too! It's easy to make while your main dish bakes in the oven. If you are on Weight Watchers, count 2.5 points per tablespoon of olive oil that you use. So if you make it as written, the whole recipe contains 2.5 points.
Provided by Shuzbud
Categories Onions
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sundried tomatoes in the 3/4 cup of warm water to soak for around 20 minutes.
- Meanwhile, finely slice the onion and cut the zucchini into thin strips.
- Cut the sundried tomatoes into thin strips and return them to the soaking water.
- In a non-stick skillet, heat the oil and stir in the onion. Cook for 3 minutes, stirring (if not using a non-stick skillet, you may need to add more oil to prevent sticking).
- Stir in the zucchini and garlic. At this point, I add 1/2 cup water to "steam" the veggies and reduce the amount of oil used- you may prefer to add another tablespoon of oil rather than water.
- Cook the vegetables for 5 minutes, stirring occasionally.
- Add the sundried tomato strips and their soaking liquid (this provides a lot of the flavour so don't leave it out- if using sundried tomatoes canned in oil, add a little of the liquid from the jar instead).
- Season with salt and pepper to taste and cook 5-10 minutes until the vegetables are soft and the liquid absorbed, still stirring.
- Top with parmesan cheese if desired.
- Serve hot and enjoy!
Nutrition Facts : Calories 115.4, Fat 5.1, SaturatedFat 0.7, Sodium 164.3, Carbohydrate 16.6, Fiber 3.9, Sugar 8.4, Protein 4.1
SAUTEED ZUCCHINI AND MUSHROOM WITH SUN-DRIED TOMATOES
Zucchini, mushroom and sundried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet; heat the oil over medium-high heat.
- Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
- Add mushrooms, sundried-tomatoes, broth and basil, if using.
- Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
- Remove skillet from the heat and season with salt and pepper.
- Serve immediately.
ZUCCHINI, SUN-DRIED TOMATO, AND MOZARELLA TART
Categories Milk/Cream Egg Tomato Appetizer Brunch Bake Vegetarian Mozzarella Parmesan Basil Zucchini Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
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