Mornay Scramble Zucchini Food

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

ZUCCHINI SCRAMBLE

Steps:

• In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired.

ZUCCHINI MORNAY

Steps:

• Grate zucchini; add salt and let stand for 20 minutes.
• Wring out zucchini and save juice.
• Saute onion and garlic in butter until tender.
• Add flour; blend and cook 2 minutes.
• Add reserved juice and thicken; add zucchini.
• Thin with light cream.
• Season to taste.
• Add 1/3 cup Swiss cheese; turn into buttered shallow baking dish.
• Sprinkle 1/3 cup Swiss cheese over zucchini; top with bread crumbs.
• Bake at 425 degrees for 15-20 minutes.

MORNAY SCRAMBLE ZUCCHINI

Steps:

• To make Mornay sauce, melt 1 tablespoons butter in small saucepan. Blend in flour.
• Cook, stirring until smooth and bubbly.
• Off heat, stir in 2/3 cup milk. Put back over heat and cook, stirring until thickened.
• Stir in cheeses, lemon juice and salt and pepper to taste. keep warm.
• In large skillet, melt remaining 1 tablespoons butter.
• Add zucchini and onion and sprinkle with 1/4 teaspoons salt. Saute, stirring frequently, for 5 minute or until golden brown.
• Beat together eggs, 1/2 cup milk, basil, 1/2 teaspoons salt and peppr to taste.
• Turn into skillet with zucchini. Cook, stirring occasionally, until scrambled but still soft.
• Serve at once with Mornay sauce.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

CRAB MORNAY

Steps:

• Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

ZUCCHINI AND MUSHROOMS

Steps:

• Stir fry first 4 ingredients until barely tender.
• Add mushrooms, soy sauce, cornstarch and salt and cook only long enough to thicken.

VEGETABLES MORNAY

Steps:

• Place the carrots and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 6-9 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside. , In another microwave-safe dish, combine the cornstarch, salt and pepper. Stir in milk and 6 tablespoons butter until smooth. Cover and microwave on high for 3-5 minutes or until thickened and smooth, stirring after every minute. Add Swiss cheese and Parmesan, stirring until melted. , Pour over the vegetables. Cover and microwave for 2-4 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables.