Grilled Zucchini With Sun Dried Tomatoes Recipes

ZUCCHINI WITH SUN DRIED TOMATOES, BACON, AND CRISPY ONIONS

Steps:

• Preheat a saute pan to medium high heat. Add the bacon pieces and cook until crisp. Remove from pan and set aside.
• Reduce heat to medium and then add zucchini to the bacon drippings ( if you have more than a tbsp. or two, then drain first) and cook for 5-8 minutes, or until it begins to soften. Add the sun dried tomatoes and cook another 5 minutes or until zucchini is tender.
• Add half the parmesan and the bacon and then stir well. Add salt and pepper to taste. Make sure to add these seasonings after adding the bacon and cheese as they are both salty foods. Once seasoned, add the rest of the cheese to the top and the crispy onions.
• Serve immediately.

ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
• Melt butter in nonstick pan and add zucchini.
• Saute zucchini, stirring often, about 3 minutes.
• Add garlic and saute for 1 minute.
• Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
• Toss with salt and serve.

GRILLED ZUCCHINI WITH TOMATOES

Steps:

• Bias-cut zucchini into 1/2-inch slices. Cut tomatoes into 1/2-inch slices. Brush these vegetables on all sides with olive oil.
• Grill zucchini and tomato slices on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes, turning once.
• Remove from grill.
• Grill sweet peppers about 15 minutes or until skins are blistered and browned.
• Transfer peppers to a new brown paper bag; close bag and set aside for 5 to 10 minutes.
• Peel off skins. Cover and chill vegetables for at least 30 minutes.
• For dressing, in a small bowl, combine vinegar, orange juice, and honey. Whisk or beat with a fork until well blended.
• Stir in basil and oregano. Drizzle some of the dressing over chilled vegetables.
• Store remaining dressing in the refrigerator for up to 2 weeks.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.