Simple Zucchini Recipes On The Stove
HOW TO COOK ZUCCHINI ON THE STOVETOP
Learn how to cook zucchini on the stovetop - it is the best way and so easy! This simple and delicious method lets the zucchini be the star of the show.
Provided by Longbourn Farm • Alli Kelley
Categories Side Dish
Time 7m
Number Of Ingredients 4
Steps:
- Slice zucchini into 1/4 inch slices.
- Heat butter in a medium skillet (cast iron works best) over medium-high heat until butter is melted (see note).
- Add zucchini to the pan, and shake into a single layer and season with season salt and pepper.
- Leave without moving for a few minutes until golden brown.
- Flip slices over and repeat previous step.
Nutrition Facts : Calories 92 kcal, Carbohydrate 3 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 373 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SIMPLE ROASTED ZUCCHINI
Serve this easy roasted zucchini with thyme hot or at room temperature.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.
BAKED ZUCCHINI
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
- To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
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- Cut the zucchini into disks that are about ½ inch thick. If the disks are larger than mouth size, then cut them into quarters.
- Heat the vegetable oil and butter in a large skillet on medium heat on the stovetop until the butter is melted and the oil/butter starts to glisten.
- Add the zucchini, onion and garlic to the oil and cook until the squash becomes soft enough for your tastes (for me - that is about 5-6 minutes).
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