Zucchini Moons Recipes

SAUTéED ZUCCHINI RECIPE

Steps:

• Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
• Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
• Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
• After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.

ZUCCHINI MOONS

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the zucchini and saute until soft, but still holding their shape. Stir in the fresh oregano and season with salt and pepper to taste. Remove from heat.
• Place in a shallow serving bowl or platter. Spread the parmesan cheese over the zucchini and serve.

CHEESE MOONS

Steps:

• With an electric mixer, cream butter. Stir in grated cheeses. In separate bowl, mix flour, cayenne and salt. Add cheese mixture and mix well. Knead a few times on lightly floured board, Divide in four.
• Roll one piece out to about 1/8" thick (be sure there is enough flour to release dough from surface). Cut out shapes and place on an ungreased cookie sheet. Shapes may be moons or stars or whatever festive cookie cutters you may have. When cookie sheet is full, brush each shape with egg, then sprinkle with chopped walnuts (or chopped red and green pistachios, for colour).
• Bake in preheated 375° oven for about 8 minutes or until golden brown. Warm them ina moderate oven before serving.
• Note: I'd personally use more than the stingy 1/2 tablespoons chopped nuts.

SUPER EASY: ZUCCHINI SIDE DISH

Steps:

• Slice up zucchini cross wise in thin slices about 1/8" thick.(Does not have to be precise). Set aside.
• In skillet on medium low heat, add 1 tablespoon butter and saute onion, stirring frequently until tender about 3-5 minutes.
• Add zucchini stirring frequently to lightly saute for 2 minutes.
• Add 1 tablespoon butter and then sprinkle dill weed. Stir the dill evenly throughout.
• Remove from heat and serve. Enjoy!