Sautéed Zucchini With Gruyere Recipes

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.

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.

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.