Zucchini Side Dish?

Question

I need a unique side dish featuring zucchini besides the obvious sauteed, grilled or roasted. I am serving it with a Roasted Chicken and Oven Baked Potatoes. I have fresh rosemary, oregano, thyme, and parsely. Also, garlic, mushrooms and onions. I even have a variety of cheeses. Please give me something that is different...

Answer 1

Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender.

Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

--The Barefoot Contessa Cookbook
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Zucchini with Parmesan

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

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.

--Ina Garten

Answer 2

Zucchini Crostini

6 slices day old French bread
3 cloves garlic
2 medium zucchini
1/2 cup ricotta cheese
salt and pepper

Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
Remove bread from oven.
Halve garlic, and rub each half onto a slice of bread.
Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
Transfer to a bowl, and mash well.
Add ricotta, salt and pepper, and mash well again.
Spread over bread and bake 15 minutes.
Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.

Answer 3

I always get asked to make this dish, and i always get complimented on it

you will need
1 1/2 table spoons butter
1 cup chopped onions
2 medium zucchini quartered lengthwise then thinly sliced
3 1/2 cups corn fresh or thawed if frozen
1/2 teaspoon salt and pepper
3 1/2 Tablespoons all purpose flour
1 1/2 cups milk
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Crumb topping
2 tablespoons butter
2 tablespoons minced garlic
3/4 cup bread crumbs ( preferably fresh. just Pulse slices in the food processor)
1 teaspoon dried oregano
8 oz Monterrey jack .. or a mix of Monterrey and Cheddar ( depends on how cheesy you want to make it ) cut in 1/2 inch cubes

1 melt butter in a large skillet .over medium heat, add onions and cook stirring often til softened but not browned. add zucchini ad cook 5 more minutes until crisp tender
stir in corn salt and pepper. cook about 5 minutes stir in flour ( add more butter if needed ) and cook for 2 minutes. gradually stir in milk . bring to a simmer, stirring often and cook 5 minutes until thickened and creamy. Let cool\

heat over to 350*.

2 to prepare topping.
melt butter in a large skillet, add garlic and stir over low heat for 1 minute without browning. add breadcrumbs and oregano and cook stirring often until crumbs are toasted. let cool
Stir cheese into corn mixture and spoon into a shallow 2 quart baking side . sprinkle with crumb topping
Bake casserole 25 minutes or until hot and bubbly.
Enjoy...

Answer 4

here you go:

peel the zucchini
slice paper thin length wise-don't use the seeds
soak in milk overnight in your fridge-this pulls the water out
next day drain and pat dry
put the strips in flour and dust all over
take each strip and pan fry till golden brown, keep in heated oven to stay warm, serve with a side dish of good marinara sauce
ENJOY-you can also do this with yellow crook neck squash

Answer 5

I like to steam it with red bell peppers, and onions then toss it with butter and herbs.