FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 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.
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, CORN AND PEPPERS
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
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.
STIR-FRIED ZUCCHINI WITH CORN AND SWEET BELL PEPPER
This is a Northeastern recipe using Southwestern seasonings. A year round recipe can us fresh corn during the growing season and canned corn in the rest of the year.
Provided by BeckyF
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
STIR-FRIED ZUCCHINI AND BEEF
My version of a recipe from a book titled Quick & Easy Korean Cooking for Everyone, via RecipeSource.com. The recipe originally called for cucumbers instead of zucchini; somehow I bought the zucchinis instead (I know, I know...) and I loved the end result, so here it is! The directions are a little vague, but I am a beginner cook and managed just fine. Enjoy over rice, with Sriracha.
Provided by Shalabhanjika
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
- Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
- Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.
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