Zucchinisautewithlemonzestparmigianoreggianoandalmonds Recipes

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ZUCCHINI WITH PARMESAN



Zucchini with Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
  • Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

ZUCCHINI WITH GREEN PEPPERCORNS, LEMON, AND PARMESAN



Zucchini with Green Peppercorns, Lemon, and Parmesan image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 lemon, juiced
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
1 teaspoon green peppercorns, drained and smashed
1 zucchini, sliced lengthwise into paper thin slices, see Cook's Note*
Parmesan, sliced into long curls

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and green peppercorns. Taste and adjust seasonings. Roll each zucchini slice into a coil and place on serving plate. Pour dressing over zucchini. Drop Parmesan shavings over the plate. Serve immediately.

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