Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
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Baked Garlic Pasta with Tomatoes & Olives | Quick & Easy Recipe
EPISODE 563 - How to Make Baked Garlic Pasta with Tomatoes & Olives | Quick & Easy Recipe
FULL RECIPE HERE:
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Super Quick & Garlicky Zucchini Pasta | with Parmesan, Garlic & Lemon
CLICK BELOW FOR RECIPE! ????????????
If you’re looking for a super quick and very delicious pasta recipe to enjoy for dinner tonight, you’re in the right place! My easy, garlicky zucchini pasta takes just 20 minutes to make! It’s made with zucchini, garlic, basil, lemon and parmesan cheese! I love how lemon juice gives this dish a pop of zesty flavor and the garlic and basil really make the zucchini pop! This recipe is perfect for summer when you have lots of garden zucchini in the fridge! Want to add a protein to this zucchini pasta? I have some suggestions on my website!
INGREDIENTS:
1/2 pound pasta of your choice, I used conchiglie pasta shells
3 to 4 green or yellow zucchini
1 to 2 tbsp butter
salt and black pepper, to taste
6 to 8 garlic cloves
small bunch fresh basil
2 cups grated parmesan cheese
juice from 1 lemon
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:44 Cooking the Pasta
01:08 Prepping the Ingredients
02:18 Frying the Zucchini
03:41 Putting It Together
04:41 Taste Test
#zucchinipasta #easydinner #quickmeals #summerdinner #tatyanaseverydayfood
Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves
That Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) - Food Wishes
If you think it sounds crazy for someone to call an ultra-simple, vegetable-sauced spaghetti, “life changing,” “unbelievable,” and “one of the best things I’ve ever eaten,” then unlike Stanley Tucci and me, you’ve never had Spaghetti alla Nerano. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes:
Spanish Garlic Zucchini | A Dish you Won´t be Able to Resist
EPISODE 539 - How to Make Spanish Garlic Zucchini | Calabacin al Ajillo Recipe
FULL RECIPE HERE:
SUPPORT ME ON PATREON:
GET YOUR SPAIN ON A FORK T-SHIRT HERE:
GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MICROPHONE I USE:
CAMERA I USE:
MY SWISS DIAMOND PANS:
MY SWISS DIAMOND KNIVES:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)