ZUCCHINI SAUTE
Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.
Provided by Denyse
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g
SAUTEED ZUCCHINI
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
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
PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS
Inspired by rotolo di zucchine - a ham, cheese and zucchini-based appetizer from Italy - our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 6 to 8 servings (about 24 pieces)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
- Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
- Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
- Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
- Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
- Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
- When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.
SAUTEED ZUCCHINI BATONS WITH PROSCIUTTO DRIZZLED WITH CARAMELIZED ONION SAUCE AND MANGO SAUCE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto.
- Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
- Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately.
- Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
- Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.
- Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.
- *Chef's Tip: you can replace vinegar with lemon juice.
- **When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- *Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
- In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.
- Chef's tip: you can use any kind of fruit and vinegar - you can replace vinegar with lemon juice. Herb vinegars don't work in this method.
- To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use.
- Yield: 2 cups
SAUTEED ZUCCHINI BATONS WITH PROSCIUTTO
This is delicious!! It is a recipe from Michael Chiarello and is just incredible. I have made only the Mango Sauce (I cut the sauce recipes in 1/4 as they make a huge amount of sauce) -- but it was so good I cannot wait to make this again and try the caramelized onion sauce as well. The ultimate object is to alternate the two sauces on the zucchini to have sweet and savory flavors contrasting. I loved the flavor of it plain too -- removing the prosciutto and eating the zucchini alone after having cooked it wrapped. Any way we cut it, we loved it totally and hope you do too! Note: Preparation time is for the zucchini only -- not for preparing either of the sauces.
Provided by Pianolady
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim the ends from the zucchini and cut into quarters lengthwise.
- Season with salt and pepper.
- Wrap each piece tightly in prosciutto.
- Heat the olive oil in a large saute pan over medium heat until hot.
- Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw-- about 5 minutes.
- Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
- Serve about 4 batons per person.
- Serve immediately.
- Enjoy!
- CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
- When the pan is hot, tilt the pan and add the olive oil.
- Add the onions, a small pinch of salt, and barely a twist of pepper.
- Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
- Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
- Remove from the heat, cool for at least 5 minutes and transfer to a blender.
- Cover the blender tightly, placing a towel over the top and holding down the lid.
- Puree the onions until smooth-- adding a little water if the sauce is too thick.
- **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
- Can be stored in the refrigerator up to a month.
- MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
- (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half-- bring to a simmer and simmer for 2 minutes-- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
- **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
- Taste for balance, and add more vinegar or thin with water, if necessary.
- Strain through a fine strainer into a bowl.
- Can be stored in the refrigerator up to a month.
Nutrition Facts : Calories 95.9, Fat 3.9, SaturatedFat 0.6, Sodium 72.7, Carbohydrate 15.5, Fiber 3.2, Sugar 10.3, Protein 2.8
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