Caramelized Zucchini With Mint Recipes

ZUCCHINI AND CARAMELIZED-ONION PIZZA

Steps:

• Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
• Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
• Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.

CARAMELIZED ZUCCHINI PASTA

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

ZUCCHINI AND CARAMELIZED ONIONS

Steps:

• Heat oil over medium high heat.
• Add onions, cook stirring for 5 minutes.
• Add sugar, cook about 7 minutes until carmelized.
• Add water if necessary to prevent sticking.
• Add zucchini, cook about 5 minutes until tender.
• Add tomato and pepper flakes.
• Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.

CARAMELIZED ZUCCHINI WITH PASTA

Steps:

• Cook the pasta in a saucepan of salted boiling water for 10-12 minute3s or until al dente. Drain, return to saucepan and keep warm.
• Heat a medium non-stick frying pan over high heat. Add the oil and the garlic and cook for 1 minute.
• Reduce the heat to low, add the zucchini and cook for 10 minutews or until soft and caramelized.
• Add to the pasta with the mint, parmesan and tomatoes and toss to combine.

CARAMELIZED ZUCCHINI WITH MINT

Steps:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.

ZUCCHINI WITH CARAMELIZED ONIONS

Steps:

• 1. Prepare Caramelized Onions.
• 2. Heat oil and butter in another skillet. Add zucchini and Italian seasoning and sauté until tender.
• 3. Stir in Caramelized Onions.
• 4. Adjust salt and pepper and serve warm.
• 5. CARAMELIZED ONIONS:
• 6. Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes.
• 7. Add vinegar and brown sugar and stir until well-mixed.
• 8. Boil the mixture on medium-high heat and then simmer, uncovered and stir occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color.