Spring Fling: Simple Sauteed Zucchini

My Simple Sauteed Zucchini is simple, honest food, bursting with lemon and mint, and done in a flash!

It's time for another installment of my Spring Fling series where I bring you light and fresh recipes that use the abundance of spring produce available now.  There is one caveat to this post...the main ingredient, zucchini, technically is a summer produce.  But that little detail will not stop me from showing off this outstanding side dish plus zucchini is available all year round.

This side dish is the perfect accompaniment to any meat, chicken, or fish, any way you cook it.  This is the GO TO side dish of the season!  Did I mention how simple it is to make?  Well you will be astounded at how easy this dish comes together and in no time you have a side dish that, dare I say, may turn out better than the main dish!

What gives this otherwise bland vegetable amazing flavor, are the enhancers that we add to it.  We start off the saute with some diced onion, the zucchini and some lemon zest.  Once the vegetables are brown and become tender we finish it off with lemon juice and chopped mint.  This lends the dish a bright flavor that is irresistible!  

I have to say that this is my new favorite side dish.  It is seriously good!  The first time I served this was at Easter along side this roasted turkey breast, and this Carrot and Apple Matchstick Salad.  I have made this twice since then, and I'm making it again tonight!  It's really that good.  

The one thing I do love is that you can change out the flavors a little.  Don't like mint? Go for basil instead.  Or use orange in place of the lemon juice and zest.  You can even liven this up some more by adding a mix of zucchini and yellow squash.  That's the beauty of this dish!  Simple clean food bursting with flavor and done in a flash!  That's my kind of dish.

Enjoy!




Simple Sauteed Zucchini

serves 4-6

1 1/2 lbs. zucchini or yellow summer squash, trimmed and sliced 1/4" thick
3 Tbsp olive oil
1 small yellow onion, small dice
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp fresh mint, chopped (or basil)

Heat oil in a large skillet over medium heat until hot.  Add onion and cook until almost softened, about 3 minutes.  Turn up heat to medium high and add zucchini and lemon zest.  Cook until golden brown on both sides, about 10 minutes.

Remove skillet from the heat and stir in lemon juice and mint.  Add salt and pepper to taste. Serve.


source:  cook's illustrated cookbook "Vegetables Illustrated"

Orzo with Sweet Potato and Ginger

Adding vegetables to your diet is a great way to keep healthy, and this meatless dish will win you over with it's bold satisfying flavors!

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I have the perfect "Meatless Monday" dish for you.  It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish.  It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist!

I just love orzo.  Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta.  I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up.  The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.

ORZO WITH SWEET POTATO AND GINGER

Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo  — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.

We build the flavor in the skillet in stages and what is left is a treasure to behold!

This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters.

Enjoy!





Orzo with Sweet Potato and Ginger


Serves

4 as a main dish, 6 as a side dish

8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper

Italian flat leaf parsley, chopped

Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.

Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.

Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.

Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.

Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.

Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.

Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.

adapted from: the kitchn

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