o foam.
Add the zucchini and cook, stirring occasionally, for
or 5 mins. Add the zucchini and cook gently for 3
ff the ends of the zucchini and cut on the diagonal
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.
ust beginning to caramelize. Add zucchini strings and saute gently until
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.
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.
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.
Slice the red peppers into strips.
Pour the oil into a skillet and heat over med-high heat.
Add zucchini and saute until tender, about 4 minutes.
Add lemon juice and red pepper strips and saute 1-2 more minutes.
Cut zucchini in half lengthwise and cut
rush to gently scrub the zucchini and then pat dry with
Cut zucchini in half lengthwise and cut into slices about 1/2-inch thick.
In a large frying pan, heat 1 tablespoon of the oil and 1 tablespoon of butter over medium-high heat.
Add half the zucchini and brown on both sides.
Add the remaining oil and butter; saute the rest of the zucchini.
Remove with slotted spoon.
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!
an is hot, add the zucchini and onions.
Spread out
Heat oil in large nonstick skillet.
Add zucchini and half of garlic.
Saute until zucchini is softened, about 10 minutes.
Add remaining garlic, salt and pepper flakes to zucchini mixture.
Let cool to room temperature.
To serve, sprinkle the zucchini with vinegar.
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.
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.
utter and saute the onions, zucchini and tomatoes for 2-3
Melt the butter in a large skillet over medium-high heat, then add the shredded zucchini.
Sautee the zucchini, stirring frequently,until zucchini is cooked through but not too mushy.
Lower heat, add the nutmeg, salt and pepper (Nutmeg is a very strong spice and you really don't need any more than the 1/8 teaspoon).
Stir the spices into the zucchini and serve.
Cut zucchini into 1/4-inch slices. Dip zucchini slices in egg. Coat with crumbs. In a frying pan, cook garlic in oil until brown. Cook zucchini slices until brown, turning once. Drain on absorbent paper. Serve immediately. Serves 6.