Zucchini Sauté With Spicy Peanut Butter Sauce Recipes

Steps:

• In a large bowl, combine the peanut butter, Sriracha, lime juice, and water. Use a fork or whisk to mix until smooth.
• Using a vegetable peeler, shave the zucchini into wide ribbons. You should have about 8 cups (990 grams) of zucchini ribbons total.
• Add the zucchini ribbons and light parts of the green onions to the sauce and toss until coated. The sauce may seem thick at first, but the zucchini will release some water and thin the sauce a bit. Season with salt to taste.
• Divide the noodles between serving bowls. Garnish with the dark scallion parts.
• Enjoy!

Steps:

• In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.

Steps:

• To make sauce: Stir tahini in container thoroughly before measuring. Then blend 3 T. with hot water. Add remaining ingredients one at a time, whisking after each. Set aside.
• To make sauté:.
• Cut zucchini in half width-wise, then cut each half into 3 spears length-wise.
• Heat sunflower oil in skillet until smoking hot.
• Carefully add sesame oil.
• Quickly add peanuts and stir. Cook them until they begin to brown.
• Add in chili powder and garlic, stir. Cook until garlic begins emitting fragrance.
• Add zucchini and sauté 1-2 minutes.
• Add sherry. Cook until sherry is reduced (around 1-2 minutes).
• Add sauce. Immediately lower heat to medium.
• Cook 2 minutes.
• Remove from heat.
• Garnish with sliced green onions before serving.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served at room temperature.