Zucchini With Rosemary And Garlic Recipes

ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON

Zucchini Spears with Rosemary, Garlic and Lemon image

This side dish is best made with tender small zucchini early in the season, not the behemoths of late summer. Don't stint on the high heat used to brown them; it helps create a pan sauce that is almost meaty (and good for sopping up with bread). Cut the zucchini just before you start cooking; otherwise, it starts to curl, and the spears should be flat so they will brown evenly.

Provided by Cooking Channel

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
3 large cloves garlic, smashed and skinned
3 sprigs fresh rosemary
3 small zucchini (about 6 ounces each), quartered lengthwise
Kosher salt and freshly ground black pepper
Zest and juice of 1 lemon

Steps:

Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

ZUCCHINI WITH ROSEMARY AND GARLIC

Zucchini With Rosemary and Garlic image

Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs zucchini, chopped into 1/2in slices
2 tablespoons olive oil
1 sprig rosemary
3 garlic cloves, crushed
salt & freshly ground black pepper

Steps:

Toss the zucchini into a large frying pan and add the olive oil. Stir.
Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
Add the crushed garlic and season with salt and freshly ground pepper.
Serve warm as a side dish or on its own with some warm crusty bread.

ZUCCHINI AND ROSEMARY SOUP

Zucchini and Rosemary Soup image

Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions

Steps:

Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

ROSEMARY GARLIC ZUCCHINI

Rosemary Garlic Zucchini image

Exactly what the title says! It's sauteed zucchini kissed with rosemary and garlic! A friend of mine gave me the recipe and I made it immediately! So GOOD!!!!

Provided by htovey

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 medium sized zucchini, sliced into 1/8 to 1/4 inch coin slices
1 -4 cloves garlic, sliced. Depends on how much garlic you like, I usually go for all four cloves
1 -3 springs fresh rosemary, de-stalked and minced
2 tablespoons olive oil
salt and pepper

Steps:

Begin by heating the oil and garlic together. Once the oil is hot, add the zucchini and the rosemary. Sautee until the zucchini are slightly browned on both sides. remove from oil and drain the excess oil on a paper towel or in a colander. Add salt and pepper to taste, if needed. Serve hot.

Nutrition Facts : Calories 105.5, Fat 7.1, SaturatedFat 1, Sodium 17.4, Carbohydrate 9.9, Fiber 1.9, Sugar 2.7, Protein 2.7

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