Time 20m Yield 6 servings. Number Of Ingredients 9 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.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Gather the ingredients. Heat olive oil in a large skillet over medium-high heat. Add the sliced zucchini, salt, pepper, and garlic powder. Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary). Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.
Time 15m Yield 6 to 8 Servings Number Of Ingredients 6 Steps:
Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don’t let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a large skillet heat oil and butter. Saute the onions and garlic until tender. Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy. Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.
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.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.
Time 10m Yield 2 servings Number Of Ingredients 3 Steps:
Wash, trim and slice the zucchini into 1/4-inch-thick slices. Heat a large nonstick pan until it is very hot; reduce heat to medium-high and spray with pan spray; then add the oil. Saute zucchini until slices are brown on both sides and tender.
Time 15m Yield 2 Number Of Ingredients 4 Steps:
In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet. Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Heat oil in a skillet and saute the onion. Add zucchini in a single layer atop the onion and sprinkle with soy sauce. Stir-fry approximately 5 minutes, or until zucchini is cooked to your liking. Serve warm.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.
Time 10m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes. Add parmesan basil, and pepper. Stir to coat well. Serve hot.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.
