SCRAMBLED EGGS WITH ZUCCHINI
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 9
Steps:
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
ZUCCHINI MORNAY
This recipe is from one of my favorite cookbooks, Thru the Grapevine. Another different way to use the zucchini in your garden.
Provided by Whisper
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini; add salt and let stand for 20 minutes.
- Wring out zucchini and save juice.
- Saute onion and garlic in butter until tender.
- Add flour; blend and cook 2 minutes.
- Add reserved juice and thicken; add zucchini.
- Thin with light cream.
- Season to taste.
- Add 1/3 cup Swiss cheese; turn into buttered shallow baking dish.
- Sprinkle 1/3 cup Swiss cheese over zucchini; top with bread crumbs.
- Bake at 425 degrees for 15-20 minutes.
Nutrition Facts : Calories 157, Fat 10.7, SaturatedFat 6.5, Cholesterol 30.1, Sodium 254.5, Carbohydrate 11.5, Fiber 1.4, Sugar 2.6, Protein 4.9
CLASSIC MORNAY SAUCE
Steps:
- Gather your ingredients.
- In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
- Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
- Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
- Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
- Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
- Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, Sodium 264 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g
ZUCCHINI SCRAMBLE
Steps:
- In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired.
Nutrition Facts :
MORNAY SCRAMBLE ZUCCHINI
Make and share this Mornay Scramble Zucchini recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make Mornay sauce, melt 1 tablespoons butter in small saucepan. Blend in flour.
- Cook, stirring until smooth and bubbly.
- Off heat, stir in 2/3 cup milk. Put back over heat and cook, stirring until thickened.
- Stir in cheeses, lemon juice and salt and pepper to taste. keep warm.
- In large skillet, melt remaining 1 tablespoons butter.
- Add zucchini and onion and sprinkle with 1/4 teaspoons salt. Saute, stirring frequently, for 5 minute or until golden brown.
- Beat together eggs, 1/2 cup milk, basil, 1/2 teaspoons salt and peppr to taste.
- Turn into skillet with zucchini. Cook, stirring occasionally, until scrambled but still soft.
- Serve at once with Mornay sauce.
Nutrition Facts : Calories 266.9, Fat 18.4, SaturatedFat 8.3, Cholesterol 446.6, Sodium 213.3, Carbohydrate 9.2, Fiber 1.6, Sugar 3.7, Protein 16.7
CRANBERRY-ZUCCHINI MUFFINS
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
Provided by Diet It Up
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
- The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
- Combine the wet team and dry team, add the cranberries and stir until just mixed.
- Spoon the batter evenly into 12 muffin cups.
- Bake for 25-30 minutes.
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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- Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.
- Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.
- Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.
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