Zucchini Saute

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Most Helpful Positive Review

Mar 04, 2006

This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish!

—ALLRECIPESMOM

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Most Helpful Critical Review

Sep 14, 2010

I felt like this recipe was very bland even after I made some adjustments. I substituted chicken broth for the water, added fresh minced garlic, oregano, and garlic salt and it was still pretty bland. I followed the recipe exactly other than the seasonings.

—laraashley4

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85 Ratings

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Jan 28, 2004

Delicious! I would recommend, however, doubling the rice and using a larger variety of vegetables in place of some of the zucchini. I did so and it was magnificent. :-)

—HAGANRD

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Jan 24, 2003

Rather than add salt I used chicken broth in place of the water and it gave it a great flavor. Everyone loved it!

—CAROLYN H.

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May 07, 2006

This recipe is so delicious and healthy. I skip the oil entirely and just saute the onions (and garlic!) in water, which makes this recipe pretty much fat free. I also double the rice so I can eat it as a main. Fantastic! (Some changes I've tried: You can easily substitute the zucchini with cucumber, and Jen's "yogurt cheese dressing" (3 tbsp. yogurt, 1 tbsp. prepared mustard, 1 tbsp. grated parmesan cheese) is fantastic stirred throughout the dish. Yum!)

—palewinterwind

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Dec 16, 2003

I made this the other night... it was yummy. I added some yellow squash to it for some color, and totally omitted the rice and water. Turned out wonderful. Will make again.

—TREE_TIGGER

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Jul 14, 2003

The receipe was simple yet delicious. It is inexpensive to make and clean up is easy with this one pot meal. My husband and I will definately prepare this one again! (Note Variation: I did not have fresh tomatoes so I used a can of diced tomatoes w/Italian herbs by Contadina that I had on hand).

—BEEFREE

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Nov 30, 2010

Very easy and tasty! I sauteed the veggies until they were a little on the carmelized side which made the dish have great flavor. I didn't change the recipe at all and I loved it. I just added salt and pepper to taste at the end. I will def make this one again!

—Rotorwife

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Nutrition

Calories
94 kcal
5%

Carbohydrates
16.1 g
5%

Cholesterol
0 mg
0%

Fat
2.8 g
4%

Fiber
3 g
12%

Protein
3.2 g
6%

Sodium
19 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Saute

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 94
** Calories from Fat: 25

% Daily Value *
** Total Fat 2.8g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol 0mg 0 %
** Sodium 19mg < 1 %
** Potassium 582mg 16 %
** Total Carbohydrates 16.1g 5 %
** Dietary Fiber 3g 12 %
** Protein 3.2g 6 %
** Sugars 5.2g
** Vitamin A 16 %
** Vitamin C 82 %
** Calcium 4 %
** Iron 11 %
** Thiamin 20 %
** Niacin 16 %
** Vitamin B6 28 %
** Magnesium 14 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.