Best Company Broccoli And Zucchini Saute Recipes

Broccoli and Zucchini Saute image

Provided by Kitchen Crew

Number Of Ingredients 9

Steps:

1. Cut broccoli into 1x2\" pieces.
2. Cut zucchini into 1/2\" thick slices.
3. Cut each green onion into 2\" pieces (if root ends are too thick, cut each lengthwise in half).
4. In 8-quart dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes.
5. With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
6. Add water; cover dutch oven and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
7. Remove vegetables and liquid to bowl.
8. In same dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
9. Return broccoli mixture to dutch oven; add soy sauce; mix well.
10. Line large platter with lettuce leaves.
11. Spoon vegetables onto lettuce-leaf-lined platter.
12. Serve hot or refrigerate to serve cold later.

Sautéed Broccoli image

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup julienned sweet red pepper
1/4 cup olive oil
12 cups fresh broccoli florets
1-1/3 cups water
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.

Nutrition Facts :

Company Broccoli and Zucchini Saute image

Provided by lazyme

Categories Vegetable

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

Steps:

Cut broccoli into 1x2-inch pieces.
Cut zucchini into 1/2-inch thick slices.
Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender about 3 minutes.
With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
Remove vegetables and liquid to bowl.
In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
Return broccoli mixture to Dutch oven; add soy sauce; mix well.
Line large platter with lettuce leaves.
Spoon vegetables onto lettuce-leaf-lined platter.
Serve hot or refrigerate to serve cold later.