PAN-SEARED ZUCCHINI
A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
- Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
- Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
- Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.
ZUCCHINI WITH ROSEMARY AND GARLIC
Fresh rosemary and garlic add flavour to pan-fried zucchini in this simple recipe for a vegetable side-dish.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss the zucchini into a large frying pan and add the olive oil. Stir.
- Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
- Add the crushed garlic and season with salt and freshly ground pepper.
- Serve warm as a side dish or on its own with some warm crusty bread.
ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON
This side dish is best made with tender small zucchini early in the season, not the behemoths of late summer. Don't stint on the high heat used to brown them; it helps create a pan sauce that is almost meaty (and good for sopping up with bread). Cut the zucchini just before you start cooking; otherwise, it starts to curl, and the spears should be flat so they will brown evenly.
Provided by Cooking Channel
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
- Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
- Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.
ZUCCHINI AND ROSEMARY SOUP
Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
FRESH ROSEMARY CHICKEN AND ZUCCHINI
A wonderful flavor of lemon and fresh rosemary make this to die for! It's great with garlic bread and a fresh salad on a summer day. If you like grilling, make them into shish kabobs.
Provided by Casie
Categories Lunch/Snacks
Time 1h25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
- Add chicken to the bag, seal, shake, and place in fridge for an hour.
- In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
- Spray cooking spray on large pan and heat to medium.
- Add chicken and juices from bag to pan.
- Brown chicken.
- Slice zucchini and add to chicken.
- Cook zucchini with chicken for 5 minutes, stirring frequently.
- Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
- Enjoy!
Nutrition Facts : Calories 241.3, Fat 10.7, SaturatedFat 1.7, Cholesterol 68.4, Sodium 278.7, Carbohydrate 8.1, Fiber 1.4, Sugar 2.8, Protein 28.7
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