Tender Sauteed Zucchini

"Southern Living; This is a wonderful way to cook garden fresh zucchini."
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by *Parsley* photo by *Parsley*
Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Saute onion in hot oil until tender.
  • Add mushrooms, zucchini, salt, pepper, and thyme.
  • Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender.
  • Sprinkle with cheese.
  • Serve immediately.

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Reviews

  1. MizzNezz
    Yummy zucchini!! I added just a touch of basil, and took it up after 5 minutes to keep it crisp. We had this with a creamy sherry chicken, and the flavor and texture contrast was superb. Thanks Nurse Di!
     
  2. Tarynne
    We enjoyed this very much. The medley of vegetables with the added flavors of thyme and the parmesan is awesome. This will make a side dish for almost any meal. I served this with steak.
     
  3. ltdsaloon16r
    We love zucchini so this was a hit, I added a squirt of lemon juice before serving. Simple and quick, thanks for posting. =)
     
  4. Sunflower
    Wow!! What a taste sensation. I made this for supper tonight. My DH is still talking about it. Needless to say we loved it and will make it again and again. Thank you very much.
     
  5. Tom C.
    I have made a similar dish for years...I throw in a bunch of garlic and I substitute half of the zuchinni with yellow summer squash...Makes it pretty... But the kicker for me is to add a fresh diced tomato at the end and cook enough just to heat the tomato... Not only is this a good looking dish, it tastes excellent...
     
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Tweaks

  1. sb_thatsme
    I only used large chunks of red onion, minced garlic, and sliced zucchini - all right out of the garden. I opted to use olive oil instead of vegetable oil. I served this with meatloaf wellington and was impressed with the combination.
     
  2. Boxerwing
    This was a really great recipe. I had to substitute oregano for the thyme and a strong swiss cheese for the parmesan, yet it still came out terrific. A great recipe that is flexible too!
     

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