This creamy zucchini soup is light, fresh, and so good I could eat it every day! It’s a great soup for summer when zucchini is plentiful and cheap. These homemade Garlic Butter Sautéed Zucchini are so tasty, you would never guess they're healthy! If you want to cheat, add cheese sprinkles; you won't be sorry!
00:00:00 - Introduction
00:03:15 - Let's Start
00:04:07 - How to Cook Zucchini
00:05:26 - Best Tips
00:06:51 - Preparation Time
00:07:02 - Ingredients
00:07:34 - Instructions
00:08:13 - Enjoy
-INGREDIENTS-
2 tablespoons melted butter or olive oil
2 cloves garlic, minced
1 (about 8 oz./226 g) zucchini, sliced and quartered
1 (about 8 oz./226 g) yellow squash, sliced and quartered
4 oz. (115 g) cherry tomatoes halved
1 pinch salt
ground black pepper
1 teaspoon chopped Italian flat-leaf parsley leaves
1 squirt lemon juice, optional
-STEPS-
Step 1. Preheat a skillet over low to medium heat.
Step 2. Sauté the garlic in the heated butter until it is slightly browned.
Step 3.
Step 4. Toss lightly and cook for 2-3 minutes.
Step 5. Add the parsley and lemon juice to taste. You don't want to overcook the squash since you want it to keep its crunch.
Step 6. Stir everything up thoroughly, then dish out and serve right away.
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