Best 4 Sauteed Zucchini And Tomatoes Recipes
Sauteed zucchini and tomatoes is a simple, yet flavorful dish perfect for a quick and easy weeknight meal. With just a few ingredients, you can create a delicious and healthy side dish or main course. Zucchini and tomatoes are both packed with nutrients, and when combined with aromatic herbs and spices, they create a vibrant and colorful dish. Whether you prefer your vegetables tender or slightly crispy, this versatile recipe can be easily adjusted to suit your taste preferences. So gather your ingredients, and let's embark on a culinary journey to create a delectable sauteed zucchini and tomatoes dish.
Let's cook with our recipes!
SAUTEED SEA SCALLOPS WITH TOMATOES AND ZUCCHINI
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve each scallop crosswise, if 3/4 inch thick or more. Set aside.
- Trim the ends of the zucchini, and cut them into 1/8-inch slices.
- Drop the tomatoes into boiling water for about 10 seconds to loosen the skins. Remove skins and chop the tomatoes coarsely.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet. Add the zucchini, salt and pepper. Cook about 2 minutes over high heat, stirring and tossing. Remove the zucchini to a plate, and keep them warm.
- In the same skillet, heat the remaining olive oil over high heat and saute the scallops about a minute. Season with salt and pepper while stirring and tossing.
- Add the butter, shallots and garlic. Cook briefly, add the tomatoes, and cook for a minute more. Add the zucchini, lemon juice and rosemary. Cook, stirring and tossing, for a minute over high heat. Blend well. Sprinkle with basil, and serve immediately.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 634 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED ZUCCHINI AND TOMATOES
This sauteed vegetables recipe, courtesy of Campagna chef and owner Mark Strausman, goes well with his Chicken Piccata dish.
Provided by Martha Stewart
Categories Food & Cooking
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.
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.
SAUTEED ZUCCHINI, CHERRY TOMATOES, OLIVES AND BASIL
Make and share this Sauteed Zucchini, Cherry Tomatoes, Olives and Basil recipe from Food.com.
Provided by Galley Wench
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skilled over medium-high heat.
- Add zucchini, garlic, and rosemary.
- Sprinkle with salt and pepper.
- Saute until zucchini is just tender, about 5 minutes.
- Add tomatoes and olives.
- Saute until tomatoes just begin to soften, about 2 minutes.
- Mix in basil and vinegar.
- Season vegetables to taste with salt and pepper.
Nutrition Facts : Calories 78.2, Fat 5.7, SaturatedFat 0.8, Sodium 65.9, Carbohydrate 6.3, Fiber 1.9, Sugar 4.1, Protein 1.8
Tips:
- Choose fresh, firm zucchini and ripe tomatoes. Avoid zucchini that is too large or has blemishes. Use tomatoes that are free of bruises or soft spots.
- Slice the zucchini and tomatoes evenly. This will help them cook evenly.
- Use a large skillet or sauté pan. This will give the zucchini and tomatoes plenty of room to cook without overcrowding.
- Heat the oil over medium-high heat. This will help the zucchini and tomatoes brown and caramelize.
- Don't overcrowd the pan. Cook the zucchini and tomatoes in batches if necessary.
- Stir the zucchini and tomatoes frequently. This will prevent them from sticking to the pan and burning.
- Season the zucchini and tomatoes with salt, pepper, and other herbs and spices to taste.
- Serve the sautéed zucchini and tomatoes immediately. They can be served as a side dish, main course, or appetizer.
Conclusion:
Sautéed zucchini and tomatoes is a quick, easy, and delicious dish that can be enjoyed as a side dish, main course, or appetizer. With just a few simple ingredients, you can create a flavorful and healthy meal that is sure to please everyone at the table.
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