Zucchini Cheddar Saute Recipe

5 4 4
Zucchini Cheddar Saute Recipe
Zucchini Cheddar Saute Recipe photo by Taste of Home
Publisher Photo

Zucchini Cheddar Saute Recipe

Read Reviews
5 4 4
Publisher Photo
When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. —Margaret Drye, Plainfield, New Hampshire
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons dried basil
  • 4 cups coarsely shredded zucchini
  • 1 large garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 medium tomatoes, cut into 3/4-inch pieces
  • 3 tablespoons sliced ripe olives

Directions

In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir 4-5 minutes or until onion is tender. Add zucchini and garlic; cook and stir over medium-high heat 2-3 minutes or just until zucchini is tender. Stir in salt and pepper.
Top with cheese, tomatoes and olives. Cook, covered, on low about 1 minute or until cheese is melted. Yield: 4 servings
Originally published as Zucchini Cheddar Saute in Taste of Home June/July 2015

Nutritional Facts

3/4 cup: 244 calories, 19g fat (12g saturated fat), 53mg cholesterol, 747mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 10g protein.

  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons dried basil
  • 4 cups coarsely shredded zucchini
  • 1 large garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 medium tomatoes, cut into 3/4-inch pieces
  • 3 tablespoons sliced ripe olives
  1. In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir 4-5 minutes or until onion is tender. Add zucchini and garlic; cook and stir over medium-high heat 2-3 minutes or just until zucchini is tender. Stir in salt and pepper.
  2. Top with cheese, tomatoes and olives. Cook, covered, on low about 1 minute or until cheese is melted. Yield: 4 servings
Originally published as Zucchini Cheddar Saute in Taste of Home June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZucchini Cheddar Saute

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sgronholz User ID: 1473861 230587
Reviewed Aug. 2, 2015

"What an outstanding recipe! I made a small batch for the two of us and wished I would've made more. We really enjoyed it and I'll definitely be making this tasty dish again!"

MY REVIEW
delowenstein User ID: 3766053 227266
Reviewed Jun. 1, 2015

"I didn't have zucchini available! I used cooked spinach which had been left over! I used 3 Tbsp. canola oil in place of the butter. I also omitted the cheese! I used 1 to 1-1/2 tsp. Italian seasoning, crushed. There was 1/2 to 1 medium tomato available, so I just diced it and added it to the vegetable mixture! I also omitted the olives. The next time there is zucchini available, I can prepare it with the actual zucchini. I found this to be an interesting dish! Thank you for sharing this recipe with Taste of Home! delowenstein"

MY REVIEW
leeart User ID: 2566328 226988
Reviewed May. 26, 2015

"This is a tasty side dish, however next time I will add some corn or peas to the mix. I didn't have fresh tomatoes so tried canned diced tomatoes. I think the fresh would be a good deal better. When the zucchini begins to ripen this summer, this will be a good go to recipe ."

MY REVIEW
ahmom User ID: 3426126 226697
Reviewed May. 21, 2015

"Very good!

I forgot the olives but it was good without it."

Loading Image