Steamed Zucchini With Scallions Recipes

Steps:

• Fill a large skillet with just enough water to cover bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl.
• Drizzle zucchini with oil; sprinkle with scallions. Season with salt and pepper; toss to combine.

Steps:

• Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
• Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
• Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Steps:

• Heat the oven to 400 degrees. Pat the chicken very dry and season generously all over with salt and pepper.
• Heat the canola or grapeseed oil in a 12-inch cast-iron pan or other large, ovenproof skillet over medium-high. Once the oil shimmers, add the chicken, skin side down, and cook undisturbed until skin turns golden brown, 5 to 7 minutes. Flip and cook another 5 minutes. Transfer the chicken to a plate.
• Remove the pan from the heat. Add the zucchini and stir to coat in the chicken fat. Season with salt and pepper. Do your best to arrange the zucchini in an even layer (some overlap is O.K.). Place the chicken, skin side up, on top of the zucchini, transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
• Meanwhile, make the salsa: In a medium bowl, stir together the lime juice and jalapeño; set aside. Heat a large skillet over medium. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and set aside. When cool enough to touch, finely chop the scallions and toss them with the lime mixture. Stir in the cilantro, olive oil and brown sugar until the sugar dissolves. Season to taste with salt.
• Remove the chicken from the oven and transfer to a plate or a cutting board for about 5 minutes. If you want your zucchini more golden, pop it back in the oven while the chicken rests. Slice the chicken, if desired, and return it to the pan or serve it on the bone. Drizzle a few spoonfuls of the salsa over the chicken and season with flaky sea salt, if you'd like. Serve with the remaining salsa at the table.

Steps:

• Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.

Steps:

• Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
• Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
• Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

Steps:

• Slice the zucchini in half and then down their length into quarters.
• Place in a colander over a pan of boiling water and cover with aluminium foil. You could use a steamer instead.
• Allow to steam for 4-5 minutes until just tender.
• Mix the Dijon mustard in a small bowl with the sugar. Add the red wine vinegar, lemon rind and lemon juice.
• Whisk together before gradually pouring in the olive oil. Season with salt and pepper.
• Remove zucchini from the colander and place in a bowl.
• Pour over the lemon vinaigrette and toss together with the zucchini.
• Scatter with finely sliced scallions before serving.
• This dish can be served served warm or chilled.