Sautéed Zucchini With Gruyere Recipes

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SAUTEED ZUCCHINI



Sauteed Zucchini image

This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
  • Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g

SAUTéED ZUCCHINI WITH GRUYERE



Sautéed Zucchini With Gruyere image

Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish. Gruyere is on the expensive side, but you don't end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Steps:

  • Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
  • Coat the bottom of the pan with the oil, adding more if needed.
  • When the pan is hot, add the zucchini and onions.
  • Spread out along the bottom of the pan.
  • Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
  • Sprinkle with salt and pepper while cooking.
  • Halfway through the cooking, add the garlic and the herbs.
  • If there is any sticking to the pan, add a little more oil.
  • Remove the pan from the heat.
  • Place slices of cheese over the zucchini in a single layer.
  • Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

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