PAN SEARED ZUCCHINI RECIPES
PAN-SEARED ZUCCHINI RECIPE - NYT COOKING
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
Total Time 10 minutes
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard 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.
SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER RECIPE
This summery side dish is inspired by the flavors of cacio e pepe, Rome’s beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan — not sooner — as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.
Provided by Colu Henry
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
- While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
- Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.
More about "pan seared zucchini recipes"
PAN-SEARED CHICKEN AND ZUCCHINI | EPICURIOUS RECIPE ...
This recipe will amaze the zucchini-averse and anyone who thinks they’ve had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you’ll love zucchini forever.
From epicurious.com
Reviews 2.8
Total Time 40 minutes
From epicurious.com
Reviews 2.8
Total Time 40 minutes
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
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BEST SAUTÉED ZUCCHINI RECIPE - HOW TO MAKE SAUTÉED ZUCCHINI
Sautéed Zucchini from Delish.com is a fast and simple vegetable side you can cook any day of the week.
From delish.com
Reviews 4.2
Total Time 20 minutes
Category gluten-free, low sugar, nut-free, vegetarian, weeknight meals, dinner, side dish
Cuisine American
From delish.com
Reviews 4.2
Total Time 20 minutes
Category gluten-free, low sugar, nut-free, vegetarian, weeknight meals, dinner, side dish
Cuisine American
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes. Top with Parmesan and serve warm.
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GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE
Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper. That said, we have shared quite a few variations in the article above.
From inspiredtaste.net
Reviews 4.9
Total Time 10 minutes
Cuisine American
Calories 32 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 10 minutes
Cuisine American
Calories 32 per serving
- Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.
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PAN-SEARED ZUCCHINI - BING CHEF - THE ART OF COOKING
Jul 25, 2021 · 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.
From bingchef.com
From bingchef.com
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PAN-SEARED ZUCCHINI - DINING AND COOKING
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.
From diningandcooking.com
From diningandcooking.com
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PAN SEARED ZUCCHINI RECIPES
2021-07-05 · Perfect Pan-Seared Zucchini step-by-step recipe instructions + photos. wash and slice the zucchini into 1/4 inch thick slices. place the zucchini in a heated skillet with olive oil, do not move the zucchini once they hit the pan, season with salt & pepper and a drizzle of olive oil & cook on high for 5 minutes or until bottoms ...
From tfrecipes.com
From tfrecipes.com
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PAN-SEARED ZUCCHINI WITH GARLIC AND BASIL - INQUIRING CHEF
Aug 11, 2021 · Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more. Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine. Just before serving, fold in basil.
From inquiringchef.com
From inquiringchef.com
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PAN SEARED BARRAMUNDI WITH CORN AND ZUCCHINI | THE BETTER ...
Aug 08, 2016 · Step 1. Bring a large pot of water up to a boil. Cook the corn for 5 minutes, let cool, then use a knife to remove the kernels from each cob. Take one cup of corn and set aside. Step 2. Melt 6 tablespoons of butter in a medium saucepan and keep a close eye on it as it sizzles, foams, and eventually turns brown and smells nutty.
From thebetterfish.com
From thebetterfish.com
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EASY SAUTÉED ZUCCHINI WITH PARMESAN AND ONIONS ...
Mar 05, 2020 · Instructions. Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil. Increase heat to medium.
From wellplated.com
From wellplated.com
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PAN-SEARED ZUCCHINI - BING CHEF - THE ART OF COOKING
Jul 25, 2021 · 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.
From bingchef.com
From bingchef.com
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PAN SEARED ZUCCHINI RECIPES
2021-07-05 · Perfect Pan-Seared Zucchini step-by-step recipe instructions + photos. wash and slice the zucchini into 1/4 inch thick slices. place the zucchini in a heated skillet with olive oil, do not move the zucchini once they hit the pan, season with salt & pepper and a drizzle of olive oil & cook on high for 5 minutes or until bottoms ...
From tfrecipes.com
From tfrecipes.com
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JOEY CAMPANARO: PAN-SEARED ZUCCHINI | FOOD & WINE
Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Our 22 Best Crock Pot and Slow-Cooker Recipes
From foodandwine.com
From foodandwine.com
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PAN SEARED BARRAMUNDI WITH CORN AND ZUCCHINI | THE BETTER ...
Step 1. Bring a large pot of water up to a boil. Cook the corn for 5 minutes, let cool, then use a knife to remove the kernels from each cob. Take one cup of corn and set aside. Step 2. Melt 6 tablespoons of butter in a medium saucepan and keep a close eye on it as it sizzles, foams, and eventually turns brown and smells nutty.
From thebetterfish.com
From thebetterfish.com
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PANFRIED ZUCCHINI RECIPE - SAUTEED ZUCCHINI IN 10 MINUTES!
May 04, 2020 · The zucchini will only take a few minutes to cook. Make sure to stir frequently until they start to brown. Remove the zucchini before they are finished cooking. The slices will continue to cook in the pan and you do not want the zucchini to over cook. Serve and enjoy! Keep reading for the full recipe.
From eatingonadime.com
From eatingonadime.com
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SEARED ZUCCHINI & YELLOW SQUASH
Mar 30, 2015 · For this recipe I used summer squash – yellow and zucchini. Here are a few tips for preparing delicious sautéed or seared squash: 1. CUT THICK SLICES, 1-inch or more. Summer squash contain lots of natural water that is released almost immediately once introduced to a hot pan. Thicker slices keep the squash from becoming too soft. 2. COOK ...
From datenightdoins.com
From datenightdoins.com
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PAN-SEARED SUMMER SQUASH WITH CRISP ROSEMARY - RECIPE ...
Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more.
From finecooking.com
From finecooking.com
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PAN-SEARED CHICKEN & ZUCCHINI MEAL KIT DELIVERY | GOODFOOD
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, stirring frequently, 2 to 3 min., until fragrant.Add the pesto and ¼ of the reserved cooking water; stir well and bring to a simmer.Add the orzo, zucchini, ? of the parsley and ½ the lemon juice; season with the remaining spices and S&P.Sauté, stirring constantly, 2 to 3 min., until slightly thickened.
From makegoodfood.ca
From makegoodfood.ca
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PAN-SEARED SCALLOPS AND ZUCCHINI NOODLES WITH ROASTED RED ...
Mar 05, 2021 · Lean & Green Pan-Seared Scallops and Zucchini Noodles with Roasted Red Pepper SauceInstructions. In a blender, combine (drained) roasted red pepper (look for some without any added sugar), milk, avocado, lemon juice, garlic, crushed red pepper, and 1/4 tsp. salt (optional). Puree until smooth. Heat roasted red pepper sauce in a skillet over ...
From leanandgreenrecipes.net
From leanandgreenrecipes.net
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PAN-SEARED ASIAN SCALLOPS - ASIAN CAUCASIAN FOOD BLOG
Jul 20, 2020 · Sprinkle scallops with salt and pepper. Sear scallops on one side 3 to 4 minutes until golden brown. Flip and sear on other side for about 2 minutes more. Add half of the marinade to the pan to coat the scallops. Remove scallops to a dish and keep warm. Add the zucchini noodles to the pan and cook quickly until the sauce coats the zucchini noodles.
From asiancaucasian.com
From asiancaucasian.com
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RECIPE: PAN-SEARED CHICKEN & TOMATO JAM WITH ORZO ...
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
From blueapron.com
From blueapron.com
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