SAUTEED ASPARAGUS AND ZUCCHINI RECIPES

ASPARAGUS AND ZUCCHINI SAUTÉ RECIPE - FOOD.COM

Asparagus and Zucchini Sauté Recipe - Food.com image

This was a veggie delight I came up with on spur of the moment and I’m so glad I was inspired. It is so easy, the flavors are all natural and come together to make a nice rich flavorsome juice which is why no extra spices are needed. I hope you like it.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 garlic cloves (finely chopped)
1 leek (sliced 1/2 thick)
4 large mushrooms (sliced)
1/2 lb asparagus
1 small zucchini (unpeeled)
1 medium tomatoes
salt & freshly ground black pepper
grated fresh parmesan cheese (to garnish)

Steps:

Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
Slice the zucchini in half and then slice up in bite-size chunks.
Melt the butter in a frying pan.
Add finely chopped garlic, slice leeks and sauté until browned.
Add mushrooms to the fry pan and sauté for 3-5 minutes.
Add asparagus (except for tips) and zucchini to the fry pan.
Add salt and fresh ground black pepper.
Cover and simmer until tender; about 10 minutes.
Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
Garnish with grated fresh parmesan cheese.

Nutrition Facts : Calories 189, FatContent 12.3, SaturatedFatContent 7.5, CholesterolContent 30.5, SodiumContent 118.4, CarbohydrateContent 17.9, FiberContent 5, SugarContent 6.7, ProteinContent 6.4

ASPARAGUS-ZUCCHINI RICE RECIPE | ALLRECIPES

Asparagus-Zucchini Rice Recipe | Allrecipes image

This is a great side dish - fast, flexible and easy (cooks in 1 pan)! I serve it with fish, but it would also go great with chicken. You can use it with any style of rice. Try different vegetables, too!

Provided by Janet

Categories Side Dish Vegetables Squash Summer Squash

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ tablespoon butter
1 onion, chopped
10 spears fresh asparagus, trimmed and cut into 2 inch pieces
1 zucchini, sliced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
? teaspoon garlic powder
1 pinch cayenne pepper
salt and pepper to taste
2 cups water
1 cup uncooked long-grain white rice

Steps:

In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Stir in asparagus and zucchini, and saute 5 minutes, or until tender. Season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. Cook and stir until vegetables are coated with the seasonings.
Pour water into the vegetable mixture, and stir in rice. Reduce heat, cover, and simmer 20 minutes, until the rice is tender.

Nutrition Facts : Calories 210 calories, CarbohydrateContent 43.1 g, CholesterolContent 3.8 mg, FatContent 1.9 g, FiberContent 2.6 g, ProteinContent 5.2 g, SaturatedFatContent 1 g, SodiumContent 23.1 mg, SugarContent 2.8 g

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