Best Sauteed Baby Zucchini With Squash Blossoms And Lemon Basil Recipes

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SIMPLE SQUASH AND BASIL SAUTE



Simple Squash and Basil Saute image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup sliced red onion
1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal
1 small zucchini, cut into long 1/4-inch thick slices on the diagonal
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cherry tomatoes, halved
1 tablespoon thinly sliced basil leaves

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

ZUCCHINI BABY FOOD



Zucchini Baby Food image

Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 3

Number Of Ingredients 1

1 large organic zucchini, cubed

Steps:

  • Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
  • Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL



Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil image

Categories     Side     Sauté     Basil     Zucchini     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms*

Steps:

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
  • *Available at farmers' markets and some specialty foods stores.

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