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This recipe is an absolute improvisation, as I got a beautiful yellow zucchini from one of my colleagues (she is growing them in her garden). So, I really wanted something summery, light, and easy to make. This is how this yellow zucchini sauté was “born”. And then I thought that it would be great to have a collection of easy summer recipes. Don’t want to miss it? Subscribe to my Recipes Newsletter at the end of the post 🙂 In the meantime, here is one to start with 🙂
Yellow Zucchini Sauté with Rice
As many of you probably know, my husband and I usually cook together (he is really good in cutting and slicing the veggies), and I have uhh, well, not a wild, but some imagination 🙂 (If you are interested in astrology, you will understand why: he is a Virgo, and I am a Gemini). He would usually ask me how I want my veggies cut, and I would “work my magic” on the stove. This is called Team Work! 😉 Anyway, we had that beautiful zucchini (thank you Sue!), and some yellow pattypan squash, beans, snap peas, onions and garlic (all from our garden). I found a piece of fresh ginger and jalapeno pepper in the fridge, and a few fingerling potatoes harvested the day before, and this was all I needed!
My husband diced all the veggies, and they all (except for the peas) went straight into the pot. They looked so colourful and bright! At this moment I thought it would be good to add a tomato just to add more colour and juices to the dish. This is why it is not on the picture of the ingredients 🙂
Add ground coriander and cumin mix, and a pinch of turmeric powder.
And then I thought that it would be great to have this on rice. Have I ever mention that planning is not one of my strengths? (hello to all my friends in the Planning Department :)) So, we decided to make some rice as well.
You don’t want to sauté the veggies for more than 1o minutes, as you want them still be bright and not mushy. Add the peas when potatoes are done and turn the heat off. This is it!
Serve this beautiful yellow zucchini sauté over rice and enjoy! Just in case you are wondering how we make our rice, here is a very brief recipe:
Bring to a boil 1 cup of rice with 1.5 cups of water (check your package instructions for proportions). Add 2 tablespoons of avocado oil, and turn the heat on low. Cook for approximately 10-15 minutes and mix. If the rice is almost done, turn the heat off and let it sit for 3 – 5 more minutes.
Here are just a few pictures from our garden. If you are here for the first time you probably do not know how crazy we are about our tiny garden! Well, may be not that crazy, but we really love it and find gardening very relaxing. We have only been in our house for a bit over a year and a half, and it is a constant work in progress 🙂
Anyway, hope you enjoy the recipe and the summer! Let me know in the comments what your favourite summer dish is. If you are a vegan blogger and want your recipe featured in my collection, I will be more than happy to share it on my blog 😉
- .5 large zucchini (or 1 medium size)
- 2-3 yellow pattypan squash
- 3-4 young fingerling potatoes (small)
- .5 large onion
- 1-2 cloves garlic
- 1 teaspoon diced ginger
- a handful of green beans
- 1 ripe tomato
- a handful of snap peas
- 2(1) cm(inch) jalapeno pepper
- 2 tbsp vegetable oil we use sunflower oil
- 1 teaspoon mix of ground coriander, cumin
- salt and pepper to taste
- a pinch on turmeric powder
Dice all the vegetables. Turn the heat on medium-high. In a large frying pan add vegetable oil and all the veggies but peas. Saute the vegetables mixing frequently for about 10 minutes. Add green snap peas and turn the heat off. Enjoy!