Best 6 Zesty Zucchini Skillet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to cooking a quick and easy vegetarian meal, the Zesty Zucchini Skillet is a great option. It's packed with flavor and can be easily customized to suit personal preferences. Whether you're looking for a light lunch or a hearty dinner, this skillet meal is sure to satisfy your cravings. It's made with fresh zucchini, bell peppers, onions, and a zesty combination of herbs and spices, all tossed together in a flavorful sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET ZUCCHINI



Skillet Zucchini image

A one-skillet dish that makes a wonderful side or meal in itself.

Provided by MRS. SHOCKLEY

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 8

Number Of Ingredients 11

¼ cup butter
6 medium zucchini, sliced
1 large onion, sliced
2 large tomatoes, cut into chunks
4 slices cooked bacon
salt and pepper to taste
¼ cup water
1 cup bread crumbs
1 teaspoon soy sauce
1 cup shredded Cheddar cheese
½ grated Parmesan cheese

Steps:

  • Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 18.7 g, Cholesterol 49.3 mg, Fat 18.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 9.5 g, Sodium 780.9 mg, Sugar 5.5 g

ZESTY ZUCCHINI SKILLET



Zesty Zucchini Skillet image

If your family likes vegetables as much as mine does, you'll like this recipe. Vegetables are so flexible, too, that you can substitute your family's favorites for those in this recipe. In our family, we all like zucchini, so I'm always trying to find some new ways to prepare it.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 15

2 tablespoons vegetable oil
4 cups diced zucchini
1 cup chopped onion
1 cup chopped carrots
1/2 green pepper, sliced thin
3/4 cup chopped celery
1/2 teaspoon garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon salt
Pepper to taste
1/3 cup picante sauce
2 teaspoons prepared mustard
1 medium tomato, diced
1/2 cup shredded Monterey Jack cheese

Steps:

  • In a skillet, heat oil over medium. Cook and stir the next six ingredients until vegetables are crisp-tender. Combine basil, oregano, salt, pepper, picante sauce and mustard; pour into skillet. Cook and stir for 3 minutes. Gently stir in tomatoes; heat through. Sprinkle with cheese and serve immediately.

Nutrition Facts :

ZUCCHINI AND GROUND BEEF SKILLET



Zucchini and Ground Beef Skillet image

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Provided by rollman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g

ZESTY ZUCCHINI SAUTé



Zesty Zucchini Sauté image

A quick and easy way to serve Zucchini. This makes a good side dish goes well with any meat or pasta. This recipe comes from The Garlic Lovers Cookbook.

Provided by Barb G.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium zucchini
2 teaspoons seasoning salt
2 teaspoons parsley flakes
1 teaspoon instant minced onion
1/2 teaspoon ground oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Wash Zucchini, but, do not peel.
  • Slice in rounds about 1/4-inch thick.
  • Mix together remaining ingredients except olive oil.
  • Sprinkle over zucchini and toss until seasonings is well distributed.
  • Heat oil in skillet.
  • Add zucchini and sauté until browned on both sides, about 10 minutes.

ZESTY ITALIAN CHICKEN SKILLET



Zesty Italian Chicken Skillet image

Make and share this Zesty Italian Chicken Skillet recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1/4 cup kraft zesty Italian salad dressing
1/4 cup chicken broth
1 teaspoon italian seasoning
1 red onion, chopped
2 cups broccoli florets
1/2 cup kraft shredded four cheese blend

Steps:

  • Cook chicken until browned, about 5 minutes on each side.
  • Combine dressing, broth and italian seasoning.
  • Add to chicken and bring to a boil.
  • Reduce heat and simmer about 3 minutes, until chicken is cooked through.
  • Add broccoli and onion and mix well.
  • Cook 2 to 4 minute or until vegetables are crisp-tender.
  • Add cheese and stir until melted.
  • Serve.

Nutrition Facts : Calories 196.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 68.4, Sodium 377.7, Carbohydrate 6.2, Fiber 0.4, Sugar 2.4, Protein 28.9

PAN-SEARED ZUCCHINI



Pan-Seared Zucchini image

A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

3 small zucchini (6 to 8 inches each)
1 tablespoon grapeseed, safflower or other high-heat cooking oil
Kosher salt and black pepper
1 1/2 tablespoons unsalted butter, plus more to taste
1 garlic clove, peeled and smashed
1 fresh rosemary sprig (or 1/4 teaspoon dried rosemary)
Coarse sea salt, for serving
Lemon zest, for serving
Red-pepper flakes, for serving

Steps:

  • Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
  • Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
  • Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
  • Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.

Tips:

  • Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large or have blemishes, as they may be bitter.
  • Slice the zucchini evenly. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard.
  • Don't overcrowd the skillet. If you overcrowd the skillet, the zucchini will not cook evenly and may become soggy.
  • Cook the zucchini over medium heat. This will help prevent the zucchini from burning.
  • Stir the zucchini occasionally. This will help prevent the zucchini from sticking to the skillet and will also help them cook evenly.
  • Season the zucchini to taste. You can use salt, pepper, garlic powder, onion powder, or any other seasonings that you like.
  • Serve the zucchini immediately. Zucchini is best served fresh off the stovetop. You can garnish it with fresh herbs, such as basil or parsley, if desired.

Conclusion:

Zucchini is a versatile vegetable that can be used in a variety of dishes. This skillet recipe is a quick and easy way to prepare zucchini. It is a healthy and delicious side dish that can be served with any main course. The zucchini is cooked in olive oil with garlic, onion, and herbs, which gives it a flavorful and aromatic taste. This recipe is also a great way to use up any leftover zucchini that you may have.

Related Topics