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    You are in: Home / Recipes / Sautéed Zucchini Recipe
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    Sautéed Zucchini

    1/4 Photos of Sautéed Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Color Guard Mom's Note:

    I had a similar dish at a friend's aunt's house one time. It was incredible. I've tried to duplicate it and this is pretty close. You can vary your amounts, especially if you aren't a big onion fan. I use just enough oils to coat the pan and keep the veggies from sticking at first. Then I start to add the broth for a little flavor and to help keep it from sticking. You probably won't need to use all the broth that is suggested.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray frying pan with olive oil spray or lightly coat with olive oil.
    2. 2
      Melt in a couple tablespoons of butter, add a little olive oil if you didn’t use it to coat the pan.
    3. 3
      Slice up zucchini into thin slices. Add diced onions, about 1/2 cup.
    4. 4
      While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning.
    5. 5
      Sprinkle with garlic powder, pepper and paprika. Sautee until done.

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    Ratings & Reviews:

    • on January 12, 2008

      55

      very tastey, i only used a splash of broth and still ended up with extra, but no burnt veggies so thats allright. I only used one yellow squash and one zucchini so thats probally why i didnt need as much broth. will save this recipe for the future, thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2007

      55

      Yum! I used vegetable broth and only about 1/4 cup towards the end. Loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 17, 2007

      55

      Yummy,just yummy! I did not change one item in this very tasty dish...just the way I prepare it was a bit different. I sauted the onions (large dice) until carmelized and then removed from pan. I cooked the squash and zucchini over very high heat to get some color on and then lowered heat, added about 3tbls of broth,1tbls butter and covered, cooking until firmly tender. Returned the onions and a pinch of sea salt and pepper. I used the paprika as a dusting on top of the finished dish. After I was done, I realized I left out the garlic powder, but it was not even missed. This is one big winner of a recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Sautéed Zucchini

    Serving Size: 1 (266 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 249.7
     
    Calories from Fat 174
    69%
    Total Fat 19.3 g
    29%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 443.6 mg
    18%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 4.7 g
    18%
    Sugars 9.1 g
    36%
    Protein 6.9 g
    13%

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