Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: Wooden spoon or spatula.

In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it's done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spring Veggies with Sweet Pea Aioli

Recipe courtesy of Trisha Yearwood

Pork Tenderloin with Sweet-and-Sour Vegetables

Recipe courtesy of Food Network Kitchen

Sicilian Swordfish with Sweet-and-Sour Vegetables

Recipe courtesy of Food Network Kitchen

Sweet Potato and Vegetable Tian

Recipe courtesy of Jeanne Lemlin

Saute of Grated Zucchini

Recipe courtesy of Michele Urvater

Three Mushroom Saute

Recipe courtesy of Michele Urvater

Squid Saute with Tomatoes and Garlic

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Scallops with a Saute of Red Cabbage

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories