br>Add the zucchini and cook, stirring occasionally, for 5 minutes, until
emaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes
he oven to 425 F for the zucchini, and have ready a
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
he steaks over high heat for about 2 mins on each
ff the ends of the zucchini and cut on the diagonal
Heat olive oil and cumin seeds in a frying pan over medium heat. Cook, tossing, for 1-2 mins, until seeds start to pop. Add onion and garlic. Cook for 2-3 mins, until onion is tender, stirring occasionally. Stir in zucchini and saute for 3-5 mins, until just tender. Stir in lemon juice and lemon zest. Season to taste and serve.
Cut the zucchini in to slices at a slight angle.
Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes.
Add the garlic and chili and fry a further minute.
Sprinkle in the basil, season well with salt and freshly ground black pepper.
Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan. Serve immediately.
up of crumbles, reserving remainder for another use. Heat a large
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper or foil. Lightly coat with olive oil.
Toss vegetables with olive oil and season. Transfer to prepared tray and roast for 10 mins. Sprinkle with shallot, thyme and cheese. Roast for another 10 mins. Let cool for 5 mins then transfer to a serving platter. Serve.
In a big skillet, heat oil over medium-high heat.
Add zucchini, garlic, dry crushed red pepper and cook, stirring often, for about 5 minutes or until veggies have soften.
Drizzle with balsamic vinegar.
In large skillet, saute zucchini and tomatoes in hot oil and butter for 5 minutes.
Add parmesan basil, and pepper.
Stir to coat well.
Serve hot.
rush to gently scrub the zucchini and then pat dry with
nd saute the onions, zucchini and tomatoes for 2-3 minutes (this
Cut zucchini in half lengthwise and cut
In a large nonstick skillet; heat the oil over medium-high heat.
Add the garlic and zucchini and cook, tossing and stirring often for 3 minutes.
Add mushrooms, sundried-tomatoes, broth and basil, if using.
Cook, tossing and stirring constantly, until zucchini are crisp-tender and the mushroom are sofened and have just begun to release their liquid, about 2 minutes.
Remove skillet from the heat and season with salt and pepper.
Serve immediately.
nodized aluminum pan works well for this purpose because it is
Thinly slice the zucchini, slightly on the bias while you melt and heat the butter in a 12 inch saute pan on medium/medium-high heat.
When the butter is hot, but not browned, add the zucchini, dill and salt and pepper to taste. Using tongs, saute until the zucchini is soft and slightly brown.
Enjoy!
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.
Saute 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.
Saute the zucchini, onion and carrots in margarine until tender. Add garlic to desired taste.
In a bowl, mix together well the sour cream, chicken soup
and croutons.
Add to sauteed zucchini and carrots. Place in a 13 x 9-inch baking dish sprayed with Pam. Sprinkle with extra croutons, if desired.
Heat in a 350\u00b0 oven for 20 to 25 minutes.