Creamed Zucchini With Garlic Basil Recipes

PAN-SEARED ZUCCHINI WITH GARLIC AND BASIL

Steps:

• In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.
• Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)
• Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.
• After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.
• Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.
• Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won't brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.
• Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.
• Just before serving, fold in basil.

CREAMED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
• Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
• Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.

CREAMY ZUCCHINI

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

CREAMY ZUCCHINI-BASIL SOUP

Steps:

• In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
• Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.