easy vegetable side

With a side dish this delicious and simple you’ll never wonder what to do with that bumper crop of zucchini or summer squash again. Serve sautéed zucchini with garlic and basil as a side dish to your favorite foods off the grill, summer sandwiches, or as a healthier side for burgers and hot dogs.To adjust the servings in this recipe, click on the number next to servings.

Pan-Seared Zucchini with Garlic and Basil

Zucchini

((see

Tbsp Extra Virgin Olive Oil

Tbsp Red or White Wine Vinegar

Garlic,

Tbsp Cooking Oil ((I use any neutral oil

Basil,

In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.

Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)

Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.

After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.

Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.

Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won’t brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.

Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.

Just before serving, fold in basil.

Spicy and crunchy, when it comes to green beans, it’s hard to beat serving them Szechuan-Style. These will quickly become your favorite way to use this green veg. Serve it with rice and your favorite Asian-inspired main dish and dinner is served!To adjust the servings in this recipe, click on the number next to servings.

Spicy Szechuan-Style Green Beans

Fresh Ginger

Hoisin sauce ((be sure

Rice Vinegar

Soy Sauce ((use Tamari for gluten-free))

Toasted Sesame Oil

Red Pepper Flakes ((more or less depending on your spice preference))

Green Beans, trimmed and cut into 1/2 inch pieces

Tablespoons Water

Tablespoon Cooking Oil ((use any high-heat neutral cooking oil

Kosher Salt ((see note))

Whisk together garlic, ginger, Hoisin Sauce, rice vinegar, soy sauce, toasted sesame oil, and red pepper flakes. Set aside.

Heat a large skillet or wok over medium-high heat. Add green beans and water beans, stirring frequently, until the water cooks off and the beans are bright green.

Add cooking oil and salt and continue cooking until beans are starting to brown in spots, 4 to 5 minutes.

Pour sauce over green beans and continue cooking until sauce reduces slightly and green beans are coated and tender, about 2 minutes more.

Serve immediately.

I’ve made these a few times and they are terrific. I don’t always cut the beans in pieces…saves a little time.  The preparation gives the beans a great consistency and the sauce strikes the right balance of flavors.

Top 2 easy vegetable side recipes from across the web

The most viewed easy vegetable side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan-Seared Zucchini with Garlic and...

Spicy Szechuan-Style Green Beans

Top 2 easy vegetable side recipes from across the web

The most viewed easy vegetable side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Zucchini with Garlic and...

Spicy Szechuan-Style Green Beans

The most viewed easy vegetable side recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine