Sautéed zucchini squash with garlic and herbs
A quick weeknight side becomes dinner when you build it into a warm salad with pasta and crisp breadcrumbs. The frozen zucchini thaws as it hits the pan, so there is no chopping and almost no wait.
About 680 calories a serving, 22 g protein, 78 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
- 2 oz parmesan cheese
From your shelf
- 12 oz yellow and green zucchini squash
Staples
- 3 tablespoons oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 6 oz pasta
- Bring a large pot of salted water to a boil and cook 6 oz of pasta until just tender, about 10 minutes. While the water heats, mince 2 cloves of garlic.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the frozen zucchini and cook, stirring often, until thawed and lightly golden at the edges, about 5 minutes; the pieces will release their water and then dry out slightly.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Season with salt and pepper to taste.
- Drain the pasta and add it to the skillet with the zucchini, tossing to combine. Add the juice of half a lemon and toss again.
- Divide between two bowls and top each with 1 oz of grated parmesan cheese and a squeeze of fresh lemon juice.
Note Swap the parmesan for a sharp cheddar or pecorino if you have it. Leftovers keep three days covered in the fridge and are good at room temperature or reheated gently with a splash of water. Serve with a simple green salad dressed in vinegar and oil.
On the label
YELLOW ZUCCHINI, GREEN ZUCCHINI.
Birds Eye, frozen vegetables, serving 85 g, package 16 OZ/1 LB/454 g. Ingredients as printed on the label.
More from Birds Eye
- Birds Eye mashed sweet potatoes & carrots
- Birds Eye french cut green beans
- Birds Eye california blend a premium mix of sweet carrots, garden broccoli and cauliflower, california blend
- Birds Eye white meat chicken and white rice in a sweet & sour sauce with julienne carrots, bell peppers, onions and diced pineapple, sweet & sour chicken
- Birds Eye white meat chicken and pasta with carrots, broccoli and red peppers in a sesame garlic stir-fry sauce, chicken stir fry
- Birds Eye seasoned chicken flavored rice with broccoli, carrots & onions, chicken
- Birds Eye original mashed cauliflower, original
- Birds Eye sauced mushroom & green bean risotto, sauced
- Birds Eye lightly sauced roasted red potatoes with chive butter sauce, lightly sauced
- Birds Eye garlic parmesan peas, garlic parmesan
Other zucchini
- Heinen's organic quinoa duo with grilled zucchini, butternut squash and tomatoes, grilled zucchiniHeinen's
- Real Good chicken fra diavolo seasoned pulled chicken breast with hearts of palm pasta & yellow zucchini in a spicy fra diavolo sauce entree bowls, chicken fra diavoloReal Good
- Giant Eagle grifled zucchini, butternut squash & tomatoes with quinoa duo quinoa blends, butternut squash & tomatoesGiant Eagle
- Veggie Nests zucchini spirals with basil pestoVeggie Nests
- Veggie Nests zucchini & yellow squash spiralsVeggie Nests
- Giant Eagle grilled zucchini, butternut squash & tomatoes with quinoa duo quinoa blends, butternut squash & tomatoesGiant Eagle
- Esti authentic greek roasted zucchini hummus, authentic greekEsti
- Healthy Choice tortellini primavera parmesan four-cheese stuffed tortellini, zucchini, red peppers and carrots in a parmesan marinara sauce cafe steamers, tortellini primavera parmesanHealthy Choice
- Wegmans grilled vegetables eggplant, zucchini, red and yellow bell peppers and onions special blends, grilled vegetablesWegmans
- Wegmans grilled vegetables eggplant, zucchini, red and yellow bell peppers and onions special blends, grilled vegetablesWegmans
Cooks as zucchini, squash. Half of it left? Use up the zucchini.