Best Sautéed Zucchini With Gruyere Recipes

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

SAUTEED ZUCCHINI

Steps:

• Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
• Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

SAUTéED ZUCCHINI WITH GRUYERE

Steps:

• Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
• Coat the bottom of the pan with the oil, adding more if needed.
• When the pan is hot, add the zucchini and onions.
• Spread out along the bottom of the pan.
• Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
• Sprinkle with salt and pepper while cooking.
• Halfway through the cooking, add the garlic and the herbs.
• If there is any sticking to the pan, add a little more oil.
• Remove the pan from the heat.
• Place slices of cheese over the zucchini in a single layer.
• Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.