Zucchini With Shallots Recipes

ZUCCHINI WITH SHALLOTS

Steps:

• Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
• Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
• Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Steps:

• Grate the zucchini and measure.
• For each two cups of zucchini toss with 1 tsp salt.
• Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
• Squeeze in a clean kitchen towel until most liquid is pressed out.
• In a skillet heat 2 Tbsp butter and the olive oil.
• Saute the shallots/scallions briefly.
• Add the zucchini and toss, cooking about 4 minues or until tender.
• Serve.
• More Mediterranean:.
• Add a little more olive oil and minced garlic.
• Richer:.
• Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

SAUTE OF GRATED ZUCCHINI

Steps:

• Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish.

ZUCCHINI AND TOMATOES WITH SHALLOTS

Steps:

• Heat oil in a nonstick skillet. When it is quite hot add zucchini. Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula. Cook about 4 minutes.
• Add shallots and cook 1 minute. Add tomatoes, salt, pepper and basil. Cook and toss 2 minutes more. Serve immediately.

YELLOW SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.