|It's a Picnic|
|by Emma Summer|
Includes practical advice for packing and transporting foods, as well as useful hints for preparation and serving.
1 - 10 of 47 for sauteed zucchini
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In a skillet, heat olive oil. Add zucchini, garlic, salt, ... 1.5mg iron, 38mg Vitamin C, 3.5g saturated fat, less than 1g polyunsaturated fat, 4.1g sugar.
Grate the zucchini and place in ... the garlic, then saute in a little ... in the squeezed zucchini and continue to saute until zucchini is crisp-tender.
Coat skillet with non-stick cooking spray. Saute zucchini until lightly brown. Add water, thyme, mint. Cook 2 to 3 minutes until tender. Add butter.
Shred zucchini in food processor ... green onions and saute briefly. Turn heat ... heated through. Season with salt and pepper. Serve immediately. Serves 6.
Slice or dice the zucchini. Saute in skillet oil and onions. Then add other ingredients and cook until tender.
1. Pour oil ... ginger. 3. Add zucchini, sherry, salt ... servings. Hint: Other varieties of summer squash or eggplant may be substituted for the zucchini.
Saute onion until tender. Add remaining ingredients. Cover and simmer 20 minutes or until zucchini is tender. Sprinkle with grated Romano or Parmesan cheese.
Marinate mushrooms and ... turns white. Add zucchini medallions and cook until transparent. Immediately before serving add diced tomatoes. Serve over rice.
Wash zucchini. Do not ... 1/2" thick slices. Saute zucchini with 4 ... butter; add garlic, onion and seasonings. Saute mixture until tender. Makes 6 servings.
Wash young zucchini. Cut crosswise ... 1 medium onion. Saute onion in butter ... zucchini. Cover and cook slowly until tender. Sprinkle with season all.
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