- Sauteed Zucchini with Sun Dried Tomatoes

$- 3 medium zucchinis, sliced into half-moons - 1 cup sun-dried tomatoes, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes - Salt and pepper to taste - Fresh basil leaves for garnish - Grated parmesan cheese for topping (optional) I love using fresh vegetables in my cooking. For this sautéed zucchini dish, I choose medium zucchinis. They have the right size and flavor. I cut them into half-moons. This shape helps them cook evenly. Sun-dried tomatoes add a punch of flavor. I prefer using chopped sun-dried tomatoes packed in oil. They are soft and easy to mix in. The diced onion adds sweetness, while minced garlic gives a strong aroma. I use just one tablespoon of olive oil. This amount makes the dish rich but not greasy. Dried oregano brings a nice herb taste. I also add red pepper flakes for a little heat. Adjust this based on your taste. Don’t forget salt and pepper! These are key to bringing out all the flavors. Fresh basil leaves make a great garnish. They add color and a fresh taste. If you like, sprinkle grated parmesan cheese on top. It adds creaminess and depth. Now, gather these ingredients. You are ready to make a delicious dish. For the complete instructions, check the Full Recipe. 1. First, heat the olive oil in a large skillet over medium heat. You want it warm but not smoking. 2. Next, add the diced onion. Sauté for about 3-4 minutes until the onion turns soft and see-through. 3. Now, stir in the minced garlic. Cook it briefly for about one minute. Be careful not to burn it. 4. Then, add the sliced zucchinis to the skillet. Season with salt, pepper, oregano, and red pepper flakes if you like some heat. 1. Sauté the zucchini for about 5-7 minutes. You want it tender but still slightly crisp. This gives it a nice bite. 2. After that, mix in the chopped sun-dried tomatoes. Cook for another 2-3 minutes to warm them through. This step adds a rich flavor. 1. For garnishing, sprinkle freshly torn basil leaves on top. It adds color and freshness. 2. You can also top it with grated parmesan cheese if you want a little creaminess. 3. Serve this dish warm for the best taste. However, you can enjoy it cold too, as a nice salad. For the full recipe, check out the detailed instructions above. Enjoy your cooking! When you pick zucchinis, look for ones that are firm and smooth. The skin should be shiny and bright green. Avoid zucchinis with soft spots or blemishes. For sun-dried tomatoes, I prefer the oil-packed kind. They add more flavor and moisture. If you use dry sun-dried tomatoes, soak them in water or broth first. This helps them become more tender. Sautéing zucchini correctly is key to getting the right texture. Start with a hot skillet and enough oil. This helps the zucchini brown nicely. Keep the pieces uniform in size for even cooking. Sauté for about 5 to 7 minutes. You want them tender but not mushy. If they look soft, you’ve cooked them too long. Mix in sun-dried tomatoes near the end. This warms them up without overcooking. For more details, check the full recipe. {{image_2}} To make sautéed zucchini even better, think about adding extra spices. You can use cumin or smoked paprika for a warm taste. A dash of lemon juice can also brighten the dish. Incorporating other vegetables can add color and texture. Bell peppers or cherry tomatoes blend well with zucchini. Just chop them up and add them at the same time as the zucchini. This keeps everything fresh and crunchy. If you follow a vegan diet, this dish is easy to modify. Just skip the parmesan cheese, or use a plant-based version. It still tastes great without dairy. For gluten-free options, this recipe is already safe. You don’t need to change anything. If you want to go low-carb, you can replace zucchini with cauliflower or mushrooms. These options provide a similar texture while cutting down on carbs. For the full recipe, check out the detailed cooking instructions above. To store sautéed zucchini, let it cool first. Place it in an airtight container. This keeps the zucchini fresh for up to three days in the fridge. If you want to keep it longer, freeze it. Just use a freezer-safe container or bag. The zucchini will stay good for about two months in the freezer. For best taste, use the leftovers soon. When stored right, the flavors remain vibrant. To reheat sautéed zucchini, the stovetop works best. Heat a pan over medium heat. Add a bit of olive oil to keep it moist. Stir the zucchini for about five minutes. This brings back the original taste and texture. You can also use a microwave. Place the zucchini in a microwave-safe dish. Cover it with a wet paper towel to keep moisture in. Heat in short bursts of 30 seconds. Check often to avoid overcooking. For both methods, always check the temperature. You want it hot, but not mushy. Enjoy your sautéed zucchini again, just like when it was fresh! Yes, you can use fresh tomatoes, but the flavor changes. Fresh tomatoes have more water, which can make the dish soggy. Sun-dried tomatoes add a rich, tangy taste. If you use fresh, try adding them at the end. This keeps their texture firm. Cook zucchini until it is tender but still crisp. It should not be mushy. This usually takes about 5-7 minutes in the skillet. You can test it with a fork. If it pierces easily but still has a bite, it's ready. Absolutely! You can prepare it up to two days in advance. Just store it in an airtight container in the fridge. When ready to eat, reheat it in a pan for a few minutes. This will help keep the flavors fresh and vibrant. For the full recipe, check back to ensure you have all the steps covered. This blog post covered easy steps to make a tasty zucchini dish. We looked at fresh ingredients, cooking techniques, and variations to try. Remember to choose quality zucchinis and sun-dried tomatoes for the best taste. Enjoy your dish warm or cold and experiment with flavors. With the right tips, you can store and reheat leftovers to keep them fresh. Cooking can be fun and creative. I hope you feel inspired to make this dish your own!$

- Sauteed Zucchini with Sun Dried Tomatoes

Discover the vibrant flavors of Zesty Sautéed Zucchini with Sun-Dried Tomatoes! This quick and easy recipe combines fresh zucchini, sun-dried tomatoes, and aromatic herbs for a delicious side dish that elevates any meal. Ready in just 20 minutes, it’s perfect for busy weeknights or special occasions. Click through to explore this tasty recipe and learn how to create a healthy, colorful dish that your family will love!

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Ingredients

3 medium zucchinis, sliced into half-moons

1 cup sun-dried tomatoes, chopped (packed in oil, drained if necessary)

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated parmesan cheese for topping (optional)

Instructions

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Add the sliced zucchini to the skillet and season with salt, pepper, oregano, and red pepper flakes, if using.

Sauté the zucchini for about 5-7 minutes until they are tender but still slightly crisp.

Mix in the chopped sun-dried tomatoes and cook for another 2-3 minutes to warm the tomatoes through.

Remove from heat and taste—adjust seasoning if needed.

Serve warm, topped with freshly torn basil leaves and a sprinkle of grated parmesan cheese, if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4