Shaved Zucchini With Asiago Recipes

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

VEGETABLE FRITTATA WITH ASIAGO CHEESE

Steps:

• Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
• Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
• Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

STUFFED ASIAGO-BASIL MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.

VEGETABLE FRITTATA WITH ASIAGO CHEESE

Steps:

• Preheat broiler.
• Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
• Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
• Season with salt and pepper.
• Whisk eggs, egg whites, salt and pepper in medium bowl to blend.
• Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low.
• Cook without stirring until eggs are set on bottom, about 5 minutes.
• Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
• Sprinkle with tomatoes and basil.

ARUGULA SALAD WITH ASIAGO AND CRANBERRIES

Steps:

• Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
• Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

SHAVED ZUCCHINI WITH ASIAGO

Steps:

• Using a mandolin or sharp knife, cut zucchini diagonally into paper-thin slices.
• Over lapping slightly, arrange on small flat plate.
• (Make-ahead: Cover and set aside for up to 6 hours).
• Sprinkle with salt and pepper then cheese and basil; drizzle with lemon juice and oil.