Skip to main content

Zucchini and Sautéing 101




Do you know sautéing means “jumping” in French?   It’s kind of like frying, only different.  It requires a heavy bottomed skillet, food that is cut the same small size and oil that likes really high heat.  Frying means quite a lot of oil, larger food items such as chicken parts and lower heat allowing the food to cook longer for doneness. 

The question I have with sautéing is:  do I heat the pan first and then add the oil or do I add the oil to a cold skillet and heat them both at the same time?  Usually I add the oil to a hot skillet but I’m not sure if this is the correct procedure to ensure that very little fat is absorbed by the food.  What do you think ~ how do you do it?

No matter which method, I really like sautéed veggies and since summer is about over for this year, I had to squeeze in one more dish that’s filled with fresh zucchini, bell peppers, mushrooms, tomatoes and spinach.

By the way, zucchini, a member of the plant species, cucurbita pepo, was introduced into American culture by Italy. The Italians developed what we now call zucchini through a freak of nature – a chance mutation of one of its squash brethren. 

The Italian immigrants brought the seeds with them to California in the 1920’s when later; a small southern California seed company began distributing the seeds. 

It took a while to catch on ~ all that zucchini you see at your farmer’s markets and the ones your neighbor unloads on you were barely recognized here in the United States just 50 years ago.  Now look how prolific it is, being served as a vegetable dish, bread, dessert or as a smoothie to sip on!

This is about as easy as it gets for the veggies I bought at our farmer’s market Saturday morning and quick too.  It combines them all with some onion, garlic, chicken broth and crushed red pepper for a little heat.  With all the vibrant colors, it looks as appealing as it tastes!  I hope you like it!


Sautéed Zucchini Mix

Ingredients:

2 tablespoons olive oil
1 large white onion, chopped
3 garlic heads, minced
3 zucchini, chopped into bite-size chunks
1 bell pepper, diced
8 ounces mushrooms, diced
3 tomatoes, diced
9 ounce bag spinach
½ cup chicken broth, low sodium
¼ teaspoon crushed red pepper
Salt and pepper, to taste
Parmesan cheese, shaved

Method:

Heat olive oil in large skillet over medium-high heat.
Add onions and garlic and sauté until the onions are cooked.
Add zucchini, peppers, mushrooms and tomatoes.
Cook until the vegetables soften, about 4 minutes.
Add spinach and cook until it wilts.
Pour broth over all.
Add red pepper and salt and pepper.
Cook until all is heated through. 
Transfer to a serving dish.
Serve along with shaved Parmesan.

It’s a delicious colorful side dish!






Comments

  1. Zucchini is one of my favorite veggies. This looks fantastic.

    Fondly,
    Glenda

    ReplyDelete
  2. yes Pam in italy we say "saltati in padella"
    A lot of vegetables are very good cooked in that way.
    Yummy your zucchini!

    ReplyDelete
  3. Que ricos calabacines, son una delicia.

    Saludos

    ReplyDelete
  4. I'm in the habit of heating the oil and the pan at the same time. Is that correct? Don't have a clue.

    ReplyDelete
  5. Glenda, thanks! It's a good way to eat those veggies!

    Zia Elle, I got it, stir fry (in a pan)! How come everything in Italian always sounds better?

    jose manuel, si! Yo creo que tambien!

    Stephen, I was hoping someone would tell me!

    ReplyDelete
  6. Yummy this sounds good to me. I always heat the oil and the pan together as I do not like the oil spitting back at me!!! Diane

    ReplyDelete
  7. Pam - check out these free video lessons (They just take a few minutes) and it answers the question about properly heating the pan to avoid sticking and how to tell when the pan is ready - I use it and am amazed at how perfectly it works. http://rouxbe.com/cooking-school/lessons/170-pan-frying

    ReplyDelete
  8. Pam Love zucchinis and this look delicious!!! gloria

    ReplyDelete
  9. I preheat the pan too, Pam. Then I add the oil, and let that heat up before I add the food. I just love zucchini recipes! Actually I love all the ingredients you used in this delicious recipe.

    ReplyDelete
  10. I always preheat the pan first.That way when i put oil in it is hot quicker and I can turn temperature down:)Fantatsic side dish here;)

    ReplyDelete
  11. I think that a good number of my veggies are sauteed, but mostly I use this method for the base of many dishes, Italian style.

    Pam, I just wanted to let you and your readers know that I have a blog candy on to win a copy of Party Food for Girls, if you are interested (open world-wide) the info are here http://alessandrazecchini.blogspot.com/2011/09/blog-candy-win-party-food-for-girls.html

    Ciao
    Alessandra

    ReplyDelete
  12. Another great way to use up that zuchinni. Love to jump up my food make it more flavourful.
    Rita

    ReplyDelete
  13. I heat the pan first, then add in the oil. But I use a wok, so I would coat the sides of the wok with oil, wait for it to heat smoking hot, then start sauteing.
    Your dish looks good, love all the veggies in it! Have a lovely day, Pam!

    ReplyDelete
  14. I've got zucchini lined up on my counter, but the dang tomatoes are still green. We've picked maybe a dozen, and now I'm wondering/worrying that they won't ripen before a freeze. This saute looks like something I'd love!

    ReplyDelete
  15. Hey Pam, I rushed over immediately when I saw the word "Zucchini". Hahaha! I'm a huge fan of this veg & u've added so much flavour to this dish. Well done, sweetie!

    ReplyDelete
  16. Diane, that is the worst! I know what you mean.

    Larry, thanks so much! I learned several new things, such as the mercury ball test with the water and the shimmer of the cooking oil. Great videos!

    Gloria, great!

    Linda, thanks! I knew there had to be a proper way to do it and I know it makes a difference with food sticking, etc.

    Dzoli, good! Check out the videos Big Dude above mentioned. There's more good advice there.

    Alessandra, I love sauteed veggies and I can imagine all of your good Italian dishes!

    Rita, thanks! I'm with you on that!

    kitchen flavours, thank you! The videos Big Dude mentioned contained info about the oil smoking. I know now to let the oil get a little hotter and smoke more before adding the food.

    Karen, are there fried green tomatoes in your future? The tomatoes at the farmer's markets here are smaller now and not so ripe as earlier in the summer. So sad.

    Blackswan, great! Glad you stopped by and are a zucchini fan also.

    ReplyDelete
  17. Sauted Zucchini + veggies is one of our faves when the fresh local produce is available. Absolutely delicious!

    I put oil in the cold pan and heat before carefully adding the veggies.
    ~Judy

    ReplyDelete
  18. I've done sauteing both ways... add the oil first and adding the oil to the hot pan.. I don't know if I can tell a difference in the methods. Either way, Love this mix!! Zucchini's are one of our favorite veggies!

    ReplyDelete
  19. Larry posted the exact link I was going to post. That is one of the most useful tips I have picked up and it works every time. Just a drop of water....amazing.

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews