Are you tired of boring vegetable sides that lack flavor and excitement? Get ready to revolutionize your meal with this incredibly simple yet mouthwatering Sautéed Broccoli, Zucchini, and Baby Spinach recipe! In just 15 minutes, you'll create a vibrant, nutritious dish that will have your family and friends begging for seconds. This isn't just another vegetable side – it's a culinary adventure that proves healthy eating can be both delicious and effortless.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup broccoli florets
- 1 medium zucchini, sliced
- 2 cups baby spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of broccoli florets, 1 medium zucchini sliced into rounds, 2 cups of baby spinach, 2 tablespoons of olive oil, 2 cloves of garlic minced, and salt and pepper to taste.
- Wash the broccoli florets and baby spinach under cold running water. Pat them dry with a clean kitchen towel or paper towels.
- Slice the zucchini into thin rounds, about 1/4 inch thick. This will help them cook evenly and quickly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute until it shimmers slightly.
- Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly to prevent it from burning. The garlic should become fragrant but not browned.
- Next, add the broccoli florets to the skillet. Sauté for about 3 minutes, stirring occasionally, until they start to turn bright green and become tender-crisp.
- After the broccoli has cooked for 3 minutes, add the sliced zucchini to the skillet. Continue to sauté for an additional 4 minutes, stirring occasionally until the zucchini is tender but still has a slight bite.
- Once the zucchini is cooked, add the baby spinach to the skillet. Stir well to combine with the other vegetables and cook for another 1-2 minutes until the spinach wilts down.
- Season the sautéed vegetables with salt and pepper to taste. Stir to ensure the seasoning is evenly distributed.
- Remove the skillet from heat and transfer the sautéed broccoli, zucchini, and baby spinach to a serving dish. Serve warm as a side dish or as part of a main meal.
Tips
- Prep is key: Ensure all vegetables are cut to similar sizes for even cooking.
- Use a large, wide skillet to prevent overcrowding and achieve perfect caramelization.
- Keep the heat at medium to prevent burning while allowing vegetables to develop a beautiful, slightly crisp texture.
- Don't overcook the vegetables – you want them tender-crisp, maintaining their vibrant colors and nutrients.
- Fresh garlic makes a huge difference – avoid pre-minced garlic for the best flavor.
- For extra flavor, consider adding a splash of lemon juice or a sprinkle of red pepper flakes just before serving.
- Use high-quality olive oil for the best taste and health benefits.
- Serve immediately after cooking to preserve the vegetables' texture and temperature.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 7g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
