Company Broccoli & Zucchini Saute
Submitted by beach
Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
40 minNeed a vegetable side that looks like you spent hours but takes barely any effort? This is it.
Broccoli and zucchini get a quick saute in two batches to keep them bright and snappy, never soggy.
Green onions go first, getting silky and sweet, then the broccoli steams until just tender-crisp.
Zucchini cooks separately with basil so each vegetable holds its own texture.
A splash of soy sauce ties everything together with savory depth, and the whole spread gets piled onto crisp lettuce leaves for a presentation that screams dinner party.
Serve it warm or chill it for a make-ahead option that’s just as good cold.
Kitchen Tips
- Don’t crowd the Dutch oven. Cooking the broccoli and zucchini in separate batches keeps the heat high enough to saute rather than steam.
- Tender-crisp is the goal. Pull the vegetables when they still have a slight snap; they’ll soften a bit more from residual heat.
- Swap soy sauce for tamari to keep this gluten-free.
- This scales down easily. Halve everything for a weeknight side for four.
Ingredients
Directions
Cut broccoli into 1×2 inch pieces. Cut zucchini into ½ inch thick slices.
Cut each green onion into 2 inch pieces (if root ends are too thick, cut each lengthwise in half).
In 8-quart Dutch oven over medium heat, in ⅓ cup hot salad oil, cook green onions, stirring frequently, until tender, about 3 minutes.
With rubber spatula, stir in broccoli and 1¼ teaspoon salt until broccoli is coated with oil.
Add water; cover Dutch over and cook broccoli 5 to 8 minutes, stirring occasionally, until tender-crisp.
Remove vegetables and liquid to bowl.
In same Dutch oven over medium heat, in ¼ cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
Return broccoli mixture to Dutch oven; add soy sauce; mix well.
Line large platter with lettuce leaves.
Spoon vegetables onto lettuce-leaf-lined platter.
Serve hot or refrigerate to serve cold later.
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