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Cheesy Zucchini Saute Recipe

Cheesy Zucchini Saute Recipe

Although I no longer have a garden of my own, friend and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 3 cups coarsely shredded zucchini
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup diced fresh tomato
  • 2 tablespoons sliced ripe olives

Directions

  • 1. In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives.
  • 2. Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately. Yield: 6 servings.

Nutritional Facts

1 cup: 157 calories, 13g fat (9g saturated fat), 40mg cholesterol, 416mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein.

Reviews for Cheesy Zucchini Saute

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MY REVIEW
foodforfamily User ID: 1738291 271525
Reviewed Aug. 8, 2017

"Love this side dish! It's a delicious with every grilled meat we've tried it with and is great leftover with scrambled eggs. Colorful and flavorful. Thank you for sharing your recipe, Doris!"

MY REVIEW
Clduff User ID: 8421897 270259
Reviewed Aug. 1, 2017

"Did the person who said this was soft and mushy. Did you happen to drain your zucchini really well, even to point of drying wth a paper towel? Might help your soggy problem!"

MY REVIEW
MizL User ID: 7093378 270239
Reviewed Aug. 1, 2017

"there is actually 21.5 grams of fat per serving -- TWENTY ONE. So without ANYTHING else but the fat being counted, there are 193.5 calories in each serving. Then you add in the calories of the other ingredients and you are WELL OVER the 157 as noted above. The American Heart Association says we should limit our intake of saturated fats to no more than 16 grams per day.

Someone needs to do better nutritional calculations for these recipes."

MY REVIEW
manga User ID: 4211076 249905
Reviewed Jun. 29, 2016

"The zucchini did not crisp up. It was very soft. After adding the cheese it turned out mushy and soft. I felt I was eating the inside of some stuffing. I think this might go well into a stuffed pepper and baked for 20 mins. I can't believe it was contest winning and got rave reviews. Maybe if the zucchini was cut up in slices and cooked in some olive oil, then add the other ingredients, it might be better. I didn't enjoy eating shredded zucchini. Would not make this again."

MY REVIEW
Vicki Nolt User ID: 3163656 81296
Reviewed Jun. 19, 2012

"Love to make this when the basil and zucchini are fresh from the garden."

MY REVIEW
buzzard123 User ID: 1847538 203825
Reviewed Sep. 24, 2011

"Made this dish this evening to go with tilapia for dinner. We thought it was FANTASTIC! Made it exactly as the recipe directed except in larger amounts. Very easy, flavorful, and fast which makes it a perfect side for fish. Will make this often due to its healthy content. Five stars for sure."

MY REVIEW
SM Haas User ID: 4702618 71933
Reviewed Jun. 8, 2011

"I make this recipe one or two times a week during the summer! My son loves his zucchini and he especially loves this recipe!"

MY REVIEW
LynnChef User ID: 3956710 102980
Reviewed Apr. 10, 2011

"The basil is wonderful in this! Loved it!!"

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