Steamed Zucchini With Scallions Recipes

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STEAMED ZUCCHINI WITH SCALLIONS



Steamed Zucchini With Scallions image

Take familiar techniques, like steaming, and apply them in new ways for this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 4

Coarse salt and ground pepper
3 medium zucchinis, (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds
1 tablespoon olive oil
2 tablespoons scallions, thinly sliced

Steps:

  • Fill a large skillet with just enough water to cover bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl.
  • Drizzle zucchini with oil; sprinkle with scallions. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 55 g, Fat 3 g, Protein 2 g

SKILLET CHICKEN AND ZUCCHINI WITH CHARRED SCALLION SALSA



Skillet Chicken and Zucchini With Charred Scallion Salsa image

Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don't skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn't your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.

Provided by Colu Henry

Categories     dinner, weekday, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 medium bone-in, skin-on chicken breasts (about 3 to 3 1/2 pounds), at room temperature
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 1/2 pounds zucchini (3 to 4 medium zucchini), quartered lengthwise, then halved crosswise
1/4 cup fresh lime juice (about 2 limes)
1 medium jalapeño, thinly sliced, seeded if you prefer
1 bunch scallions (about 7 or 8 scallions), trimmed and halved crosswise
1 cup roughly chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon light brown sugar
Flaky sea salt (optional)

Steps:

  • Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
  • Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
  • Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
  • Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.

SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO



Soy-Steamed Fish With Scallions and Pistachio image

This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.

Provided by David Tanis

Categories     for two, quick, seafood, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

3/4 pound fish fillet such as sea bass, halibut or cod, about 2 inches thick
Salt
2 tablespoons light soy sauce
1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/2 teaspoon Chinese fermented black-bean paste or sauce (optional)
2 scallions, white and pale green parts only, cut into fine julienne
2 tablespoons pistachio oil or vegetable oil
1 1-inch chunk fresh ginger, peeled and cut into fine julienne
2 tablespoons toasted chopped pistachios, for garnish
Cilantro sprigs, for garnish

Steps:

  • Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
  • In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
  • Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
  • Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
  • Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
  • In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
  • Garnish with pistachios and cilantro sprigs, and serve immediately.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED ZUCCHINI



Steamed Zucchini image

A quick and healthy way to make zucchini.

Provided by BARBLUVSFOOD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 3

4 zucchini
2 cloves garlic
1 tablespoon olive oil

Steps:

  • Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
  • Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
  • Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.2 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 6.2 mg, Sugar 3.2 g

GRILLED ZUCCHINI WITH MISO GLAZE



Grilled Zucchini With Miso Glaze image

This dish plays on the sweetness and fruitiness of plump zucchini. Scoring the flesh in a crisscross pattern creates crevices for the miso glaze to seep into while also allowing the heat to penetrate the zucchini. Cooked quickly on high heat, the squash maintains its shape and heft, with flesh that is just tender enough. Covering the zucchini with a lid during cooking locks in all the moisture, ensuring that it becomes juicy. A grill pan is ideal for achieving smoky char marks, but you could also use a regular skillet or cook it on an outdoor grill (see Tip). If you are cooking for a group, count on one zucchini per person. Serve this as a side dish or with rice for a simple, quick and flavorful meal.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 zucchini (about 2 pounds), washed and halved lengthwise
3 tablespoons white miso paste
2 tablespoons mirin
2 teaspoons granulated sugar
1 1/2 teaspoons soy sauce
Neutral oil, such as vegetable or grapeseed (or nonstick spray)
White or brown rice, for serving (optional)
2 scallions, white and green parts, trimmed and finely sliced
Toasted sesame seeds, for serving

Steps:

  • Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through.
  • Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined.
  • Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil.
  • Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you're using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred.
  • Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready.
  • Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.

SESAME STEAMED ZUCCHINI



Sesame Steamed Zucchini image

Here's a super-simple way to dress up zucchini from Wanda Penton of Franklinton, Louisiana. Asian flavor and sesame seed crunch make this side dish a treat to eat! Tip Idea: Yellow summer squash could be substituted for some of the zucchini.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 small zucchini
2 teaspoons sesame oil
1 tablespoon lemon juice
1-1/2 teaspoons sesame seeds
1 teaspoon reduced-sodium soy sauce
Dash salt and pepper

Steps:

  • Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.

Nutrition Facts :

STEAMED ZUCCHINI AND LEMON VINAIGRETTE



Steamed Zucchini and Lemon Vinaigrette image

Fresh summery zucchini with hints of tangy lemon and crunchy scallions make this recipe an all-round winner.

Provided by English_Rose

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 small zucchini
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1 tablespoon red wine vinegar
1 teaspoon lemon zest, grated
1/2 lemon, juice
7 tablespoons extra virgin olive oil
3 scallions, sliced for garnish
salt and pepper

Steps:

  • Slice the zucchini in half and then down their length into quarters.
  • Place in a colander over a pan of boiling water and cover with aluminium foil. You could use a steamer instead.
  • Allow to steam for 4-5 minutes until just tender.
  • Mix the Dijon mustard in a small bowl with the sugar. Add the red wine vinegar, lemon rind and lemon juice.
  • Whisk together before gradually pouring in the olive oil. Season with salt and pepper.
  • Remove zucchini from the colander and place in a bowl.
  • Pour over the lemon vinaigrette and toss together with the zucchini.
  • Scatter with finely sliced scallions before serving.
  • This dish can be served served warm or chilled.

STEAMED FISH WITH SCALLIONS AND GINGER



Steamed Fish with Scallions and Ginger image

This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.

Provided by Anita Lo

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds whole black sea bass, gutted and scaled. May substitute with tilapia or branzino
1 4-inch knob ginger
3 scallions
Kosher salt
Freshly ground black pepper
1/4 cup soy sauce
3 tablespoons peanut oil
1 dash toasted sesame oil
1/2 teaspoon sugar

Steps:

  • Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
  • Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
  • Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
  • Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

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