Cheddar Zucchini Saute Food

ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

GARLIC BUTTER SAUTEED ZUCCHINI

Steps:

• It's up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
• Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
• Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.

ZUCCHINI CHEDDAR SAUTE

Steps:

• In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.

CORN AND ZUCCHINI SAUTE

Steps:

• In large skillet, saute onion in the oil until tender.
• Add garlic, cook 1 minute longer.
• Add zucchini and tomato, cook 5 minutes stirring occasionally.
• Stir in corn, water, parsley, salt and pepper, bring to boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Sprinkle with cheese and cover for 2 minutes to melt cheese.

EASY SAUTéED ZUCCHINI WITH PARMESAN

Steps:

• Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
• Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately

BAKED ZUCCHINI WITH CHEDDAR CHEESE

Steps:

• Place the sliced zucchini into a large bowl.
• Combine the remaining ingredients and toss well.
• Pour into a lightly oiled 2-quart casserole.
• Bake at 350°F for 35-40 minutes.

ZUCCHINI & CHEDDAR FRITTATA RECIPE

Steps:

• Preheat the oven to 325°F.
• Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
• In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot, zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
• Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, remaining 1/4 teaspoon salt and pepper.
• Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes.
• Note: Be sure to keep a dish towel over the pan handle after you remove it from the oven; it's easy to forget that it's hot and burn your hand.
• Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.