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Simple sauteed zucchini recipe with onion, garlic, fresh tarragon, basil, and Gruyere Swiss cheese.
Photography Credit:Elise Bauer
After several years of observing the results of my feeble gardening attempts, my next door neighbor Pat (76 and still going strong) graciously responded to my pleas for help and has been guiding me this spring with soil amendments, starter plants, seeds, and all around gardening advice.
As a result, here it is early June and I have a zucchini plant that is growing with wild abandon (amazing what a little water, sunshine, and organic fertilizer can do). The plant produces almost one zucchini a day and has been for about a month.
Blessed with this new bounty, we now have a very good reason to try out new zucchini recipes, so be warned, you may be seeing more zukes on this site the summer than usual.
(Have a favorite zucchini recipe? Please let us know in the comments.)
This particular zucchini sauté recipe is a take-off of my mom’s stand-by summer squash recipe. Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish.
Gruyere is on the expensive side, but you don’t end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like.
We have fresh tarragon and basil growing in the garden, which is what I used, but you could also use dried, or even Herbes de Provence. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.
Sautéed Zucchini with Gruyere Recipe
- 1 pound zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first)
- 1-2 tablespoons extra virgin olive oil
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp chopped fresh tarragon (or 1/2 teaspoon dried)
- 1/4 cup chopped fresh basil (or 1 teaspoon dried)
- 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced
- Salt and pepper
1 Sear zucchini rounds and onions in olive oil: Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.) Swirl the pan to coat the bottom of the pan with the oil, adding more oil if needed.
When the pan is hot, add the zucchini and onions. Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil.
2 Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer. Cover the pan. Let sit for a few minutes, until the cheese is just melted.
Remove the zucchini to a serving dish. Serve immediately.
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Zucchini Gratin with Gruyère and Panko Breadcrumbs
For a long time, I&rsquove wanted to write up a blog post on my take for Zucchini Gratin. With summer squash season coming up soon, this seemed like the perfect time to finally share my recipe. Yay! I hope you like this one.
Tips For Low Carb Chicken Zucchini Casserole
The instructions for how to make low carb chicken zucchini casserole are below, but here I want to share some tips to make it perfect:
Save time by making the different parts in parallel.
You can cut zucchini while mushrooms and onions cook. Then later, you can make the Gruyere cheese sauce while the oven preheats. Speaking of the sauce, here is what it looks like when done, poured over the rest of the ingredients before mixing:
Cook the mushrooms and onions to desired doneness.
There is a range for how long to cook the mushrooms and onions for this chicken zucchini casserole recipe. Anything from translucent to caramelized is great!
There is a trade-off here between time and taste. At the very least, you want the mushrooms and onions to be firm and not crunchy.
If they aren’t soft, that means they still have liquid in them and this will make the casserole watery as it cooks. As long as they are soft, you can choose whether you want them to be translucent or cook for longer to get that amazing caramelized flavor.
Keep heat at medium-high when stir frying the zucchini.
Keeping heat on the higher side browns the zucchini and ensures that the liquid evaporates. And, browning the outside is delicious!
Don’t remove the zucchini from the stove too soon.
Similar to the last point, it’s important to make sure liquid evaporates from the zucchini. Cooking the zucchini to evaporate the liquid is the key to a low carb chicken zucchini casserole that isn’t watery.
Be careful not to overcook the chicken.
The amount of time needed will vary depending on the size of the chicken pieces. Since it’s a casserole, they should be bite-sized.
With pieces that small, they should be done once you see they have browned on the outside. Small pieces cook very quickly!
No need to waste time washing the saute pan between steps.
The chicken zucchini casserole recipe does require several saute steps, but you don’t really need to wash the pan in between. Wipe it lightly with a paper towel just to make sure there aren’t any pieces, and that should be enough.
Ways To Make Low Carb Zucchini Casserole
There are multiple ways that people make baked zucchini casserole recipes. Many of them shred the zucchini first, or they cook it in some way separately, to get rid of the moisture.
I’d like to try a shredded zucchini casserole sometime, but I thought a sliced zucchini gratin was actually a much faster way to make an easy zucchini casserole. And you probably know by now – I am all about easy!
That’s why I think you’re going to love how quick it is to prepare this cheesy zucchini gratin bake. The active prep time is only then minutes!
The “hardest” part is impatiently waiting for the sliced zucchini to drain in the beginning. (Patience is not my strong suit. I commend anyone that’s good at it.) But, you can go off and do something else while this is happening.
How to Cook Zucchini on the Stove
We love zucchini around here. Have you seen our Guilt-Free Zucchini Noodles, yet? We’ve even made a free-form lasagna using zucchini. This time, we are sharing how to cook zucchini on the stovetop. You only need five minutes of cooking time. Let me show you how.
There are lots of ways to cook zucchini, but the quickest is to pan-fry or sauté it in a pan on the stove. By cooking zucchini this way, the zucchini browns on the outside and becomes tender on the inside.
We pan fry zucchini often and especially love it when the zucchini is cooked in a little butter. The butter adds a nutty flavor and helps the zucchini to brown.
We also love adding a tablespoon of minced garlic to the pan, because butter and garlic are just meant to be, right?
The trick to sautéing zucchini is not to overcook it. Overcooked zucchini turns mushy.
My Best Tips For Pan-Fried Zucchini
Use a wide skillet. By using a large skillet, the zucchini has the chance to spread out and brown. This applies to cooking most vegetables on the stovetop. We use the same tip when cooking mushrooms — by spreading the veggies out in a single layer, they brown instead of steam.
Don’t peel the zucchini. Peeled zucchini turns mushy and has no crunch.
Don’t salt zucchini ahead of time or at the beginning of cooking. Salt draws out water from the zucchini. This will make it less crunchy when it’s cooked. Since salt does make things taste good, we use it, but prefer to salt towards the end.
Cook the zucchini until crisp-tender, which means it will look wilted, but still have a crunch.
Possible Zucchini Recipe Variations
Sautéed zucchini has lots of possible recipe variations. Here are a few of our favorites:
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Every summer, a bumper crop of zucchini rolls into farmers’ markets. Sautéing is a fast and healthy way to utilize this bountiful summer squash. Serve it next to a grilled rib-eye or turkey meatloaf.
What to buy: When choosing zucchini, look for a bright green color and a length no longer than 10 to 12 inches any bigger and the seeds take on a bitter flavor.
This recipe was made with standard green zucchini, but it would be equally delicious with any tender, similarly shaped summer squash, such as yellow crookneck or gold zucchini. Try using a combination of squash to vary the color on the plate.
For more recipes that use summer produce, check out our photo gallery of Recipes for Summer Ingredients.
Zucchini Gratin With Gruyère And Panko Breadcrumbs
For a delectable appetizer or lunch to enjoy, try Zucchini Gratin with Panko and Gruyre breadcrumbs. This delicious low carb recipe is made by combining two sweet potatoes and zucchini together.
The combination of sweet potatoes, zucchini, garlic and herbs makes a yummy and satisfying treat that you will love every time you have it. To make the recipe even tastier, grate a couple of chunks of cheese over the top after mixing in with the zucchini and gratin.
If you are craving the healthiest, most tasty and yet most substantial dish you can eat, then you must take a serious look at Zucchini Gratin with Panko and Gruyre Breadcrumbs. You could be thinking that breadcrumbs aren’t real food… but trust me, I’ve had much better meals cooked with them than with bread crumbs.
Zucchini Gratin with Panko and Gruyre Breadcrumbs is a delectable, healthy treat that will satisfy even the fussiest taste buds. The zucchini and the breadcrumbs play a vital role in providing nutritional worth of the foods, as they help the wholesome vitamins (Vitamin C & E), minerals (such as calcium, magnesium, iron, etc) and fibre to the bread.
Besides that, there are loads of flavour combinations available for you to experiment: simply choose one and go! If you are looking for the healthiest, most delicious alternative to mashed potatoes you have to look no further than zucchini. You can grate in your favorite herb varieties, add a touch of flavor by using oregano or basil leaves, and top off your meal with some bread crumbs. B
est of all, this delightful Italian vegetable is low in saturated fat, high in potassium and calcium, and very rich in nutrients and vitamins. If you don’t eat many vegetables, you really should start eating more often!
Sautéed Vegetables with Herbs and Garlic
Here’s a recipe for a quick and easy side dish of Sautéed Vegetables with herbs and garlic.
There are a lot of different ways to make vegetables. You can grill them. Just toss them in olive oil and herbs and throw them on the grill to give them some char marks. Grilling gives veggies a great, smoky flavor. Steaming vegetables is a pretty easy way to make them, but steaming doesn’t give them much pizzazz. Roasting vegetables happens to be my favorite way to make them. I love the flavor of some good roasted veggies.
But the easiest way to prepare vegetables is to sauté them in a skillet. I usually sauté them in a little bit of olive oil and butter, and add in plenty of herbs and salt and pepper. It’s such an easy way to add vegetables to your dinner.
This recipe calls for adding garlic, fresh tarragon and fresh thyme. It’s a great combination of flavors for Sautéed Vegetables!
How To Make Pan-Fried Zucchini On The Stovetop
Before you start cooking anything, make sure to take the time to clean all of the zucchini and pat it dry.
After you have finished cleaning, cut the zucchini into 1/2-inch pieces.
Heat the oil in a non-stick frying pan over medium-high heat.
Add the chopped zucchini to the pan.
Cook the veggies, stirring them every 2 minutes, for 7 minutes (or until desired tenderness).
Add salt, pepper, and garlic powder and cook, stirring, for another minute.
Remove sauteed zucchini from the heat and serve.
- If you are looking for another way to cook your zucchini, take a look at this air fryer recipe for roasted zucchini and mushroom! You can easily just make it using the zucchini but I love the combo with mushrooms.
- Mix up the spices! I went with my usual salt, pepper, and garlic powder but you can easily swap out or add paprika, cayenne pepper, or onion powder.
What To Serve With Sauteed Zucchini
When I make this easy sauteed zucchini recipe, I love to serve it with some Instant Pot eye of round roast beef and some roasted potato with skins. Sometimes, I like to serve it with some air fryer chicken thighs for a quick and easy dinner!
Want to keep it vegetarian? Make it a veggie bowl! I cook up some white rice in the Instant Pot (or cauliflower rice if you are keeping it low carb) and then pile on the veggies you like.
This is delicious! Even my picky husband liked it, and he doesn't usually eat quiche. I followed recipe, except I sprinkled some Italian Seasoning on zucchini while sauteing it. End result is creamy and tasty. Presentation wasn't great because it didn't get real firm, but I didn't wait the full 20 minutes after baking. The taste makes it all worthwhile!
I agree with other reviewers that this dish is more of a custard type quiche. I prefer my quiche with more eggs and less milk/cream. I had to cook the quiche for 10-15 minutes longer in order for the filling to firm up. That said, it was very rich and delicious.
P.S. Don't saute zucchini too long, or it will get soggy, then drain out the juice after transferring to a bowl.
For a lighter but still creamy quiche, subbed in 3/4 c. parmesan cheese, only 2/3 c. milk (so it wouldn't be runny as some suggested), and used homemade crust w/o baking ahead of time and it turned out fine. Was done in 25 mins. Great with side salad & italian dressing for light meal.
Yes for a quiche the measurings seem off to me. Traditional French quiches have 2 or 3 eggs, 1 cup liquid double cream or heavy cream + maybe milk (but small-ish amount) if you want to make the quiche lighter - but if you use creams with too little fat the texture will not be right and would split in little bits when cooking. However custards, yes, do seem to match more the type of measurements used here, i.e. http://www.bbc.co.uk/food/recipes/savoury_custard_tart_34648 I am going this time for a French one, with only one egg and a lot more zucchini (http://www.750g.com/tarte-a-la-courgette-et-au-comte-r42754.htm from the Comte cheese maker association), but I want to try this too and see how they are different.
I made this exactly according to the recipe and it was fantastic. You don't need to change a thing. My husband and I ate the whole pie throughout the course of one day. I made it again a week later and changed up the recipe just for fun, and it turned out amazing yet again. To speed it up, I did crustless. I used 5 eggs and decreased the milk to 1/2 cup, only to make it more like a traditional quiche and less like a custard. I put one crushed garlic clove and one teaspoon of dill into the cream mixture while it heated. I added a very small amount of bleu cheese in addition to the gruyere. I baked it in a water bath for 45 minutes, until it browned just a little on top. Out of this world.
I used a store bought pie crust, which worked OK. But overall, the recipe was far too wet. Tasty, but loose and wet. Next time, I'll decrease the liquid to 1c and add another egg. Also note: I used diced pancetta instead of bacon¿yum!
HPEARL from Seattle, I agree with you the weight and volume of cheese seem off. I use 8 oz. of cheese in 1/4 inch cubes and it measures about 1 1/4 cups. It's hard to go wrong adding more Gruyere in my house! I used 1 1/4 cups of heavy cream, 1/2 cup milk, and 4 eggs which is my standard for quiches.
The recipe calls for 2 oz. of cheese and equates that to 1 cup. Even loosely packed, that doesn't seem right to me. Comments?
Edit: cooked for 15 min in convection then rotated and cooked 15 min more for total of 30 min for atwo quiches/doubled recipe. See below..
The hot milk whipped into the eggs is great for making it a creamer slightly different quiche. I doubled the recipe and used 8 eggs, I did not pre-cook the crust but rather used store bought Pillsbury deep dish shells and covered the bottoms with grated cheese. It results in a not super crusty bottom but it was not soggy. I have to give this 4 stars because it is what you would expect for the amount of work, as in the little bit of extra time on this quiche shows and is commensurate with the good results. Also, give 4 stars because the directions are so well staged for time. I cooked for 5 minutes in convecton oven with both pie plates on teh same rack BUT at 15 minutes I rotated from front to back and rotated the pie plates 180 degress then cooked for an additional 15 minutes. I think I used probably dbl the amt of cheese due to the bottom covering and topping it.
This was a great recipe. Its more like a custard (I think because of the step where you add the hot milk to the eggs) which I like because it made it creamier, and not like other quiches, which tend to be just omelettes with crusts. The cream makes it quite rich so little slices were best for us. I also used my own crust and added kale that we had lying around.
I did cheet and use a frozen deep dish pie crust - I don't do crust. But, I otherwise followed this exactly as printed w/the tiny exception that technically I didn't have an entire cup of Gruyere, so I added a tiny bit of Jarlsberg. It was good, though it seemed very liquid-like to me. I even baked an extra 5 min b/c I was worried it wasn't really done. It did firmup a bit when cooling, but I still wonder if it could afford a little less liquid to start. Nice overall, and I was happy I could spread this out to prepare over the course of the evening whilst chasing/entertaining a baby!
I would give the recipe as written 3 forks, but with minor modifications it was a 4. I made pastry with my favourite yet simple recipe. 1.5 cups flour, 7 Tbsp cold butter, and 5-6 T ice water. As recommended by others I did not prebake the shell but did start the quiche off in a 425 oven and then turned down to 375 after 10 minutes. I had a few bits and pieces that needed to be used up in the fridge, so added 1/4 bulb fennel and a shallot, both finely sliced, to the zucchini. My husband and I both loved this - so much so that it would never have served 6-8.
If you are using a store bought pie crust, you need to cut the liquid in half. It will never fit a regular pie crust. I didn't try a deep dish one, maybe that would work.
Easy and excellent! Made as a summer evening dinner with garden zucchini! Huge hit!
This recipe was fantastic! I ended up using a frozen pie dough shell I had leftover, although normally I would make one from scratch. I substituted asparagus for the zucchini since my fiance doesn't really like zucchini/squash in general. The quiche turned out perfectly. The custard was quite thick but completely delicious and the Gruyere was the perfect cheese for the recipe.
Quite tasty. Set up nicely too. I didn't have gruyere on hand, so I used shredded mozzarella instead. Definitely making again.
My family loves this recipe so I made some last year for Christmas presents for friends. I bought red, green, or yellow ceramic quiche pans (whatever I could find)at discount stores and made the quiche using sliced red bell pepper for half the zucchini. Like several other reveiwers I only used a tablespoon or two of the bacon fat to saute the vegetables. I used white pepper instead of black as I like it with egg dishes. The result was festive looking and delicious quiches for Christmas morning. One thing I noticed the first time I made this - I weighed out 2 oz. of cheese and it is not nearly enough to make a cup! Otherwise the recipe worked perfectly.
This was a delicious way to start my Valentines day. I used a frozen deep dish pie crust, and because of that, I used 4 eggs instead of 3. Blind baking the crust made for a nice flaky pastry and the filling was fluffy and silky. Definately worth the effort. I plan on making this again over the weekend. The leftovers make for a wonderful lunch with a side of dressed greens.
This is a staple in my house. We have it in the winter time with tomato soup, and in the summer time with a salad. I usually pre-bake the crust and it comes out a little on the well-done side, so next time I'll try it without pre-baking as others have recommended.
I followed the instructions exactly, and I loved the result! Very tasty, fresh tasting and easy enough to make. The crust was a little soggy on the bottom, so I'll try it again without pre-baking.
The recipe yielded an easy-to-prepare and straight forward quiche. I wouldn't say the recipe was exceptional, although it was definitely very good. Though I did not change anything the recipe called for, I did make a few additions: I sauteed about 1/4 cup shallots with the zucchini, stirred in about 2 tbs. green onion into the milk / egg mixture, and added more cracked pepper than the recipe suggested. The end result was great - this is a go-to for future, easy week-night meals.
this is a nice recipe, works well as written. Yes, trying to avoid being a "I loved this recipe except for the fact I made something so completely different it no longer resembles the original concept" reviews
Delicious and easy. Added 1 poblano pepper and a couple chopped mushrooms to the zucchini, and used Emmentaler instead of Gruyere because it's what I had around. Didn't precook the crust and it came out perfectly. Definitely adding to my list of things to make regularly.
Creamy Zucchini Casserole (Vegan, Gluten Free).
It’s true! If you want to celebrate, it’s on August 8. For anyone who’s grown zucchini in their garden, you know that there comes a point in the summer when you just can’t pick them and eat them fast enough!
July and August are a good time to make all the zucchini recipes – like this lemon pasta, gluten free ratatouille, or the best vegan zucchini muffins. You also need to try this delicious dairy free zucchini casserole.
Tender zucchini are sauteed with onions, then covered with a delicious, cheesy, dairy free sauce. Then you top the whole dish with crunchy gluten free breadcrumbs, and you have a winning recipe! This is a great way to get kids to eat and enjoy zucchini.
This casserole is the perfect side dish to serve alongside gluten free meatloaf or this easy shrimp and tomato pasta. You could also round out this meal with simple grilled chicken breasts and baked potatoes.