i'm looking for a goods zucchini recipe?

Question

ideally i want to be able to cut them into 4ths long ways and then pan fry them with some other accent veggies. i just dont know any technique or which veggies to use and all that. i'm also opened to other ideas if any one just happens to know of a great zucchini recipe.

Answer 1

If you are grilling outside, I like to cut them lengthwise into ¼" slices, like planks. Brush w/ olive oil, sprinkle w/ dry basil and pepper, and grill on both sides until hot. Add salt and remove from grill to serve.
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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
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Answer 2

Butter casserole dish. Slice 2 zucchini, put into dish. Slice 1 onion, 1 or 2 bell peppers (any color(s)), 2 tomatoes - put into dish. Sprinkle with ¼ tsp basil, ¼ tsp oregano, and some garlic powder. Top with 6 ounces shredded Cheddar cheese. Bake in oven at 350 deg. F for about 50 min.

Answer 3

I like cutting the zucchini up and mixing it with diced tomatoes and adding basil and garlic and simmering till the zucchini is tender.

For your recipe add onion, yellow squash, and some bell pepper with some good seasoning.

Answer 4

Zucchini Casserole
INGREDIENTS:

* 2 medium zucchini, unpeeled, sliced in 1/4-inch slices
* 1 medium onion, thinly sliced
* 1 green bell pepper, sliced
* 1/2 red bell pepper, sliced
* 2 tomatoes, sliced
* salt and pepper, to taste
* garlic powder, to taste
* basil and oregano, about 1/4 teaspoon each
* 6 ounces shredded Cheddar cheese

PREPARATION:
Preheat oven to 350°. Butter a 2-quart casserole. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese.Bake for 50 to 60 minutes. Serves 6.

Answer 5

My mother always fried Zucchini in a VERY hot pan with a little olive oil. Cooked it just long enough to get it brown, and then added Romano cheese. Simple and delicious.

Answer 6

Zucchini Bread
Servings: 2 x 1kg loaves
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 1 hour
Ingredients
3 large eggs
400g brown sugar
200ml vegetable oil
500g Courgettes, unpeeled and grated
2.5 tsp vanilla extract
700g self-raising flour
1 tsp Salt
1 tsp baking soda
3 tsp cinnamon powder
1 lemon, grated zest and juice
200g light or low-fat cream cheese, to serve

Method

1. Preheat the oven to 180C/gas 4 and grease 2x 1kg loaf tins. In a large bowl, whisk the eggs until pale in colour and light in texture. Whisk in the sugar, oil, zucchini and vanilla extract and continue to whipping until all the ingredients are well mixed.

2. Sift the dry ingredients and fold into the egg mixture. Spoon the mixture into the loaf tins and bake in a preheated oven at 180°C for approximately one hour, until firm to the touch.

3. Turn out and cool on a wire rack and leave to cool. Beat the cream cheese with the lemon zest and juice until smooth and spread over the sliced loaf.






Risotto con Piselli, Fave e Zucchini (Risotto with Fresh Peas, Broad Beans and Courgettes)

Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
2 Courgettes
1.2 litres fresh vegetable stock
4 tbsp Olive oil
1/2 celery stick, very finely chopped
1/2 leek, very finely chopped
350g Arborio rice
120ml White wine
100g fresh or frozen peas
100g fresh or frozen broad beans
25g Butter
25g Parmesan cheese, freshly grated
salt and fresh ground black pepper

Method
1. First of all prepare the courgettes. Trim off the ends, then cut off the skin in thick strips (0.5cm thick) and discard the white flesh. Chop the green parts of the courgettes very finely and set aside.

2. Place the stock in a saucepan, bring to a gentle simmer and simmer gently over a low heat.

3. Heat the olive oil in a medium, heavy-based saucepan. Add the celery and leek and sweat until softened.

4. Add the rice and stir until each grain is coated with oil until the rice is shiny.

5. Add the wine and cook, stirring constantly, until it evaporates.

6. Add the peas, beans and courgettes and mix well, making sure that the vegetables do not stick to the pan.

7. Add a couple of ladlefuls of the simmering stock and cook, stirring all the time, until it has been absorbed.

8. Repeat the process with another couple of ladlefuls of stock. Continue adding the stock in this way until the rice is cooked, which usually takes about 20 minutes. To check if the rice is done, taste it. It should be soft on the outside but 'al dente' inside.

9. Remove the pan from the heat and beat in the butter and Parmesan with a wooden spoon. Season with salt and freshly ground pepper. Leave to rest for 1 minute, then serve.

Answer 7

I know this isn't panfrying, but, zucchini is wonderful cooked on the grill, along with other veggies, such as yellow squash, onions, bell peppers , onion, mushrooms, etc....

Answer 8

try peppers, onions, broccoli. or Cook them with onions tinned tomato's a little tomato puree and a splash ofwhite wine, simmer them till tender.