Zucchini With Caramelized Onions Recipes

Steps:

• 1. Prepare Caramelized Onions.
• 2. Heat oil and butter in another skillet. Add zucchini and Italian seasoning and sauté until tender.
• 3. Stir in Caramelized Onions.
• 4. Adjust salt and pepper and serve warm.
• 5. CARAMELIZED ONIONS:
• 6. Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes.
• 7. Add vinegar and brown sugar and stir until well-mixed.
• 8. Boil the mixture on medium-high heat and then simmer, uncovered and stir occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

Steps:

• Heat oil over medium high heat.
• Add onions, cook stirring for 5 minutes.
• Add sugar, cook about 7 minutes until carmelized.
• Add water if necessary to prevent sticking.
• Add zucchini, cook about 5 minutes until tender.
• Add tomato and pepper flakes.
• Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.

Steps:

• Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto.
• Heat the olive oil in a large saute pan over medium heat until hot. Add the zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
• Drizzle drops of Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons. Serve about 4 batons per person. Serve immediately.
• Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, gray salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
• Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender** (see Chef's Tip). Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.
• Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.
• *Chef's Tip: you can replace vinegar with lemon juice.
• **When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• *Chef's Tip: this is a ratio, not a recipe. Whatever finished volume is, vinegar is 25 percent (Example: 2 cups mangoes takes 1/2 cup of vinegar)
• In a blender, puree the mangoes, sugar syrup, and salt. Add vinegar and taste for balance. Add more vinegar and thin with water, if necessary. Strain through a fine strainer into a bowl. Mango vinegar can be stored in refrigerator up to a month.
• Chef's tip: you can use any kind of fruit and vinegar - you can replace vinegar with lemon juice. Herb vinegars don't work in this method.
• To a saucepan add the sugar and water (equal parts). Add a pinch of salt and the vanilla beans and bring to a simmer. Simmer for 2 minutes. Remove from the heat. Discard the vanilla bean or save for another use.
• Yield: 2 cups

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.