Zucchini and Mixed Veggie Sauté

I wanted to start this Saturday right by eating a plate full of fresh vegetables, having in mind something spicy and sautéed.  I was also definitely in the mood for the tactile pleasure of chopping and slicing…anger issues?  Hope not!

The sun had started to throw its light into our bedroom window, but only barely. Surveying my taste buds, I knew it had to be something with garlic and chopped onions, so I started there.  We had a large zucchini, freshly grown locally, and I had been trying to work it into my plans for a few days.  The result of it all was this recipe, Zucchini and Mixed Veggie Sauté.  I would have inserted “Breakfast” between “Veggie” and “Sauté”, but then there would be a few smart alecks who would say something like, “Where’s the bacon?”  To which, I was preparing to say, “Still on the happy pig!”

Zucchini and Mixed Veggie Sauté


1 large zucchini
1 large whole carrot
1 medium onion, roughly chopped
4 brussels sprouts, sliced
1 whole lemon, for zest and finishing touches
4 cloves garlic, finely chopped
2 pinches of turmeric powder
Black pepper to taste
1 tsp red pepper flakes


Shave zucchini and carrot and place in mixing bowl.  Add zest of one lemon, and toss mix until evenly distributed.  Quarter remaining lemon and set aside for later use.


Chop shaved zucchini and carrot and place in a separate mixing bowl.  Add sliced brussels sprouts.  Set aside.

zuchprepIn a large skillet, heated to medium-high, place onion and garlic, and stir frequently until the edges of the onion starts to brown and the onion is half translucent.  Then, add the zucchini and mixed vegetables to the pan.  Stir to mix well.  Sprinkle the turmeric, black pepper, and red pepper flakes on top of the mix.  Set temperature to medium-low and cover.  Check a couple of times to unstick veggies, if necessary.  You may also add a tablespoon of water at a time to assist with unsticking.


After eight minutes or so, remove lid, and add the shaved veggies and lemon zest.  Stir into mix.  Cover.  Keep covered for about 3 minutes.  Remove lid and take skillet off of hot burner.

zuchtopRemove to serving plate, and add lemon, if desired.


Makes 2 large servings as main dish, or 4 side servings.

Optional additions:

Red cabbage, for color, or if brussels sprouts are not wanted
Raw sunflower seeds as topping
Pressed extra firm tofu