Zucchini Saute Recipe - Allrecipes.com
Zucchini Saute Recipe
  • READY IN 45 mins

Zucchini Saute

Recipe by  

"Sooo easy to make and double or triple if needed. Serve as the main meal with a salad and crusty bread, or as a side dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.
  2. Stir in rice and water. Cover, and cook over low heat for 20 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

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!

 
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.

 
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. :-)

 
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!

 
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!)

 
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.

 
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).

 
May 03, 2005

This is an excellent base receipe. I subsituted the 2 tomatoes for a can of diced tomatoes and chilies. I also saute the onion with some fresh garlic. It was terrific. My family loved it.

 

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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.

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