Italian Zucchini Saute Food

ITALIAN ZUCCHINI

Steps:

• 1. Heat evoo in a large skillet over medium heat. 2. Add onion and sauté 2 minutes. 3. Add zucchini, garlic, oregano, salt, and pepper, and sauté for 3 minutes. 4. Reduce heat to low, cover, and cook for 10 minutes. Serve immediately. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007). Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

ITALIAN STUFFED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
• Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
• Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

SAUTEED ZUCCHINI

Steps:

• Cut the zucchini into small cubes. I usually cut them a couple of times lengthways and then slice them across to make smallish cubes or wedges.
• Sauté the shallots in the oil for a few minutes until softened. Add the diced zucchini and cook over a medium heat until almost cooked thru (about 15 minutes).
• Add the chopped parsley and salt to taste .Continue to cook for another 5 minutes , or until the zucchini is fully cooked.

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.

ITALIAN ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

ZUCCHINI FRITTERS

Steps:

• In a mixing bowl combine the zucchini, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well with a spoon until all the ingredients are fully combined. The batter should be thick enough to drop spoonfuls. Put a large sauté pan over a medium-high flame and heat the oil. Drop the batter into the hot oil by spoonfuls. Fry until the fritters are golden brown. Serve hot.

EASY SAUTEED ZUCCHINI RECIPE

Steps:

• Start by slicing the zucchini into 1/4 inch rounds or even thinner, set aside
• Heat the olive oil in a frying pan until medium, not super hot
• Crush some garlic (don't mince), and add to the olive oil, stirring a bit and don't let it burn
• When the garlic is fragrant, it's time to add the zucchini slices in
• Spread the zucchini out and move them around periodically, they'll shrink a bit as water is released.
• When done to your liking (I like mine slightly firm not mushy), remove from heat
• Serve with some pasta, fresh salad or fresh italian bread!

ITALIAN ZUCCHINI

Steps:

• Remove ends from zucchini& cut in half lengthwise.
• Cut each half in thirds crosswise.
• Place cut side down in hot oil in a large skillet.
• Add onion& cook until zucchini is lightly browned.
• Sprinkle zucchini with salt& spices and top with tomatoes.
• Cover and simmer for 15 mnutes.
• Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

SAUTéED ZUCCHINI RECIPE

Steps:

• Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
• Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
• Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
• After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.

ITALIAN STYLE ZUCCHINI AND MUSHROOMS

Steps:

• Slice the zucchini in half lengthwise and then cut into slices.
• Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
• Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
• When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
• Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
• Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

SAUTEED ITALIAN ZUCCHINI

Steps:

• 1. Slice zucchini very thin, and combine with diced onion in a lightly greased (butter or olive oil) saute pan. While cooking, season with salt, pepper, oregano, and minced garlic, all to taste. You may use garlic powder if you prefer.
• 2. When zucchini is soft, add tomato sauce, pinch of sugar, and parmesan cheese. Stir together and simmer for approximately 10 minutes.
• 3. Add swiss or mozzarella on top, your choice. You may use sliced cheese or grated cheese, whatever is handy.

EASY ITALIAN ZUCCHINI STEW

Steps:

• In a large non-stick skillet, heat olive oil and add the onion and garlic. Saute both until softened, about 3 minutes.
• Toss in the zucchini and chopped tomato. Turn the heat under the skillet to "high." Season with salt, and fresh cracked black pepper to taste. Toss in fresh chopped basil. Stir to combine the mixture. Quick Note: this will be quick to flavor and infuse all the vegetables together and on high heat before they are covered and simmered on low heat.
• Then cover with a lid. Lower the heat to a "low" setting and simmer the stew for 15 to 20 minutes, stirring occasionally. Since zucchini is a water-based vegetable, the zucchini will naturally release its juices creating a broth, enough to keep the vegetables from burning.
• Taste, and adjust the seasonings, as needed. When zucchini is softened, or tender to the bite, they are ready. Turn off the heat.
• Transfer to a serving platter and serve. Serve warm.