| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large or 3 medium zucchini, sliced 1/4-inch thick
- 2 scallions, chopped
- 1 teaspoon crushed garlic
- 2/3 cup vegetable stock
- 2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
- 2 tablespoons finely chopped flat-leaf parsley
- Salt
- Freshly ground black pepper
Instructions
- In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
- Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 92 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 368 mg |
Reviews
Very easy and absolutely delicious. Had shallots instead of scallions, so I substituted those. Very surprised the Knorr mix tasted that good! I had a Knorr side dish one time that was a nightmare, so I was very reluctant to try them again. Sandra is right!
This dish was tasty and easy to prepare. I used 3 yellow squash and 3 zucchini. I did not use the sauce mix I used what dry herbs I had in the pantry and instead of stock I used balsamic vinegar. At my Sunday dinner this was the first vegetable to go which surprised me.
Excellent. I didn’t initially cook the zucchini fully-through as I didn’t want it to turn to mush. Also substituted Ranch Dressing mix, which was delicious, as there was already garlic in the recipe, and went easy on the vegetable stock so as to keep it somewhat al dente as opposed to soup-like.
Super simple and my family of zuccini lovers gobbled it up. Nothing leftover! Thank you Sandra.
This was ok, I’m not sure if I will make it again. I may, only because I like that it added a little variety to a veggie side dish, but until I added a good amount of sea salt & freshly ground black pepper, this dish was nothing special.
Delicious.. I have a bounty crop of zucchini & yhis makes a wonderful side dish not to mention the fact fresh zucchini is super healthy for us.. Thank you Sandra you have done it again
I really enjoyed this recipe – it’s a wonderful sauce for almost any veggie, I’ve used it with summer squash, green beans, even carrots. To be completely honest, I’m not a fan of Sandra Lee – the fact that she uses so many processed, unhealthy foods is a real turn-off to me. So I’ve never bought the sauce mix she uses because it has too many artificial chemicals for my taste, but you can find some decent spice/sauce mixes at organic supermarkets that are much better, both taste-wise and health-wise! But it’s always nice to find a recipe that livens up vegetables that, to some, can be pretty boring, and that’s why I’ve made this dish many times.
Excellent recipe for a person who is not a veggie person. Loved this as far as the ease and great taste. I used summer squash which worked well. It is definitely a keeper.
I thought this was excellent! Very flavorful and easy to make, too.
Very flavorful. Loved it!