Recipe: Tasty Sautéed zucchini (garnished with shiso leaves)

Sautéed zucchini (garnished with shiso leaves). Laid your hands on some shiso (aka perilla or Japanese basil) and not sure what to do with it? Garnishes and condiments. ~ Sprout the seeds and eat the sprouts. ~ Sauteed Zucchini with Cherry Tomatoes, photo by Donna. Picked up our CSA this weekend, potatoes, cabbage, tomatoes, green peppers, onions, lettuce, and SURPRISE!

Sautéed zucchini (garnished with shiso leaves) Cucumber and Zucchini Garnishes – Radish fans are easy garnishes. While julienne vegetables such as matchstick carrots are more advanced, they're worth the To make cucumber twist garnishes: Place a small cucumber on cutting board. Cut off ends of cucumber with utility knife; discard ends. You can have Sautéed zucchini (garnished with shiso leaves) using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sautéed zucchini (garnished with shiso leaves)

  1. Prepare 3 of zuccini.
  2. Prepare 4-5 of mayonnaise.
  3. You need 1 tsp of sesame seed.
  4. Prepare 1 tbsp of soy sauce.
  5. You need 5 of shiso leaves.

This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Great on its own, or serve with grilled chicken or fish. This sautéed zucchini recipe is made with fresh zucchini, olive oil, and garlic powder, and parmesan cheese adds an extra layer of flavor to this tasty dish. As with all zucchini recipes, sauteed zucchini tastes best when fresh zucchini is in season.

Sautéed zucchini (garnished with shiso leaves) instructions

  1. Slice zucchini. Add into a pan. Also add mayonnaise. Cook on medium heat until thoroughly cooked..
  2. Once cooked, add soy sauce and turn up the heat to high. Quickly mix and serve in a bowl..
  3. Cut shiso leaves into fine strips and garnish. Also sprinkle sesame seed on top..

Salt brings out the flavor of food. The Best Sauteed Zucchini Squash Recipes on Yummly Cut the zucchini into small cubes. I usually cut them a couple of times lengthways and then slice them across to make smallish cubes or wedges. Sauté the shallots in the oil for a few minutes until softened.

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