Zucchini Provencal Food

ZUCCHINI PROVENCAL

Steps:

• In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.

STUFFED ZUCCHINI PROVENCAL

Steps:

• Cook zucchini in boiling water 4 minutes; drain under cold water.
• Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
• Arrange shells in buttered 7x11 baking dish.
• Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
• Stuff mixture into zucchini shells; cover dish with aluminum foil.
• Bake at 325 degrees 25-30 minutes, until hot.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

BAKED ZUCCHINI DE PROVENCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
• Bake in the preheated oven for 30 minutes.
• While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

ZUCCHINI TOMATO PROVENCAL

Steps:

• In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

PROVENCAL-STYLE STUFFED ZUCCHINI

Steps:

• Pulse the diced bread in a food processor until you have an even mix of fine and coarse crumbs. Add 1/4 cup of the Parmesan, the parsley leaves, 1 1/2 teaspoons of the minced garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and process until evenly mixed. Reserve 2 tablespoons of the breadcrumb mixture for the filling. Mix 1 1/2 tablespoons of the extra-virginolive oil into the remaining breadcrumbs, transfer the mixture to a small container, and set it aside. (Alternatively, you can use store-bought fine fresh crumbs: Combine 3/4 cup breadcrumbswith 1 tablespoon minced parsley, 1/2 teaspoon minced garlic, 1/4 cup finely grated Parmesan, 3/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Set aside 2 tablespoons, and mix 1 1/2 tablespoons extra-virgin olive oil into the remainder.)
• Lay the zucchini on a flat work surface, and using a sharp knife, slice off the top quarter of each squash lengthwise. Next, slice a sliver off the bottom of each squash to help keep it stable. Using a small melon baller or spoon, remove the inner flesh from the zucchini to form a small boat shape, leaving a shell that is approximately 1/4 inch thick. Cut the zucchini pulp into 1/4-inchdice, and reserve it separately. Lightly salt the inside of the zucchini shells with the remaining1/4 teaspoon salt. Set them, hollow side down, on paper towels to drain while you prepare the filling.
• Heat 1 tablespoon of the olive oil in a 12-inch skillet. Add the sausage and saute until it is golden, using a spoon to break it into small pieces, about 6 minutes. Add the onions and cook until they are soft, 3 to 4 minutes. Add the chopped zucchini and cook for 2 minutes. Add the tomatoes and the remaining 1 1/2 teaspoons garlic, and cook, stirring, until the moisture has evaporated and the filling comes together, 2 minutes. Remove the skillet from the heat, stir inthe reserved 2 tablespoons breadcrumb mixture, and season with additional salt and pepper if necessary.
• Preheat the oven to 350 degrees.
• Rub the outside of the zucchini with the remaining 1/2 tablespoon olive oil, and season them lightly with salt and pepper. Turn the zucchini hollow side up, and lightly pat the insides with paper towels. Using a tablespoon or other small spoon, fill the zucchini with the warm filling. Top with the reserved breadcrumbs. Lay the zucchini in a baking dish, and bake for 30 minutes,or until golden brown and crispy on top.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.