SAUTE ZUCCHINI RECIPES RECIPES

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GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE



Garlic Butter Sauteed Zucchini - Inspired Taste image

Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper. That said, we have shared quite a few variations in the article above.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings

Number Of Ingredients 7

1 ¼ pounds chopped zucchini (2 medium)
1 tablespoon butter
1 tablespoon minced garlic (3 cloves)
1 scallion, thinly sliced
1 to 2 teaspoons fresh lemon juice or red wine vinegar, optional
1/4 cup fresh grated parmesan or pecorino cheese, optional
Salt and fresh ground black pepper

Steps:

  • It’s up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
  • Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
  • Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.

Nutrition Facts : ServingSize 1/4 of the recipe (just over a cup), Calories 32, FatContent 2.9g, SaturatedFatContent 1.8g, CholesterolContent 7.6mg, SodiumContent 292.2mg, CarbohydrateContent 1.5g, FiberContent 0.3g, SugarContent 0.2g, ProteinContent 0.4g

CHICKEN AND BELL PEPPER SAUTE | LAWRY'S



Chicken and Bell Pepper Saute | Lawry's image

Ready in 30 minutes, strips of chicken breasts sautéed with bell peppers in a savory pan sauce.

Provided by Lawry's

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

2 tbsps flour
1 1/2 tsps Lawry's® 25% Less Sodium Seasoned Salt divided
1 tsp Lawry's® Garlic Pepper divided
1 1/4 pounds boneless skinless chicken breast halves
2 tbsps olive oil
1 medium onion cut into thin wedges
1 small yellow bell pepper cut into strips
1 small red bell pepper cut into strips
3/4 cup reduced sodium chicken broth

Steps:

  • Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
  • Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.

Nutrition Facts : Calories 283 Calories

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