Sautéed Zucchini With Gruyere Recipes

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ZUCCHINI GRATIN



Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

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.

SAUTéED ZUCCHINI WITH GRUYERE



Sautéed Zucchini With Gruyere image

Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish. Gruyere is on the expensive side, but you don't end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.

Provided by CookingONTheSide

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

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.

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