Best 6 Sauteed Zucchini With Sun Dried Tomatoes Basil Recipes
## Culinary Journey: Sautéed Zucchini with Sun-dried Tomatoes and Basil: A Medley of Freshness and Mediterranean Flair
Embark on a culinary adventure with sautéed zucchini, a vibrant dish that captures the essence of summer's bounty. This delectable vegetarian delight features tender zucchini ribbons, kissed with warmth from a sauté pan, complemented by the tangy burst of sun-dried tomatoes and the aromatic embrace of fresh basil.
In this comprehensive guide, we present not one but three variations of sautéed zucchini, each offering a unique flavor profile to tantalize your taste buds. From a classic sautéed zucchini recipe that highlights the vegetable's natural sweetness to a more robust version enhanced with garlic, Parmesan cheese, and a hint of chili flakes, and finally, a refreshing take that incorporates lemon zest, capers, and pine nuts, there's a recipe here to suit every palate.
So, gather your ingredients, fire up the stove, and let's embark on a culinary journey to create a sautéed zucchini dish that will leave you craving for more.
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
SAUTEED ZUCCHINI AND TOMATOES
Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!
Provided by Holly Nilsson
Categories Side Dish
Time 22m
Number Of Ingredients 11
Steps:
- Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
- Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
- Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
- Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 401 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI WITH TOMATOES AND BASIL
In summer, when gardens are overflowing with produce, make this dish with fresh tomatoes. In winter, substitute canned plum tomatoes.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 7
Steps:
- In medium saucepan, combine zucchini and 1/4 cup water. Cook over medium heat for 3 to 4 minutes or until crisp-tender. Drain well.
- Add tomatoes, basil, salt, pepper and lemon juice; mix well. Cook and stir about 1 minute or until thoroughly heated. Sprinkle with cheese.
Nutrition Facts : Calories 30, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 150 mg, Sugar 2 g
SAUTEED ZUCCHINI
This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g
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 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
Tips for Making Sautéed Zucchini with Sun-Dried Tomatoes and Basil:
- Choose small to medium-sized zucchini: These are more tender and have fewer seeds.
- Slice the zucchini thinly: This will help them cook evenly and quickly.
- Use good-quality sun-dried tomatoes: Look for tomatoes that are plump and have a deep red color.
- Chop the sun-dried tomatoes finely: This will help them distribute their flavor evenly throughout the dish.
- Use fresh basil leaves: Basil adds a bright, herbaceous flavor to the dish.
- Don't overcrowd the pan: Cook the zucchini in batches if necessary to prevent them from steaming instead of sautéing.
- Season the zucchini well: Salt and pepper are essential, but you can also add other spices, such as garlic powder, onion powder, or red pepper flakes.
- Serve the zucchini immediately: This dish is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Sautéed zucchini with sun-dried tomatoes and basil is a quick, easy, and delicious side dish that is perfect for any occasion. It is a great way to use up fresh zucchini from your garden, and it is also a healthy and flavorful addition to any meal. The combination of zucchini, sun-dried tomatoes, and basil creates a dish that is both flavorful and visually appealing. This dish is sure to be a hit with your family and friends.
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