Italian Style Skillet Zucchini Recipes

Steps:

• Remove ends from zucchini& cut in half lengthwise.
• Cut each half in thirds crosswise.
• Place cut side down in hot oil in a large skillet.
• Add onion& cook until zucchini is lightly browned.
• Sprinkle zucchini with salt& spices and top with tomatoes.
• Cover and simmer for 15 mnutes.
• Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Steps:

• Cut zucchini in half lengthwise into 1/2 inch slices.
• In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
• Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
• In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
• Sprinkle with cheese.

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

Steps:

• In a large skillet over medium heat, warm oil.
• Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
• Add zucchini and toss to mix.
• Add the tomato and oregano. Toss well to mix.
• Reduce heat to medium-low.
• Cover and cook 5 minutes or until the zucchini softens.
• Add the salt & pepper and stir gently to mix.
• Sprinkle with parmesan just before serving.

Steps:

• Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

Steps:

• In large skillet, brown sausage.
• Drain well.
• In same skillet, saute onion & garlic 5 minutes in oil.
• Cut zucchini in half - remove seeds from center, reserving meaty party and cutting into cube approximate 1/2" in size, leaving boat shell for stuffing.
• In large bowl mix together sausage, bread crumbs, seasonings, egg, onion, garlic and tomatoes and cubed zucchini.
• Mix to just combine.
• Stuff into zucchini boats and place in 9x13 baking dish.
• Pour entire can of tomato sauce over stuffed boats.
• Bake un-covered in 375º oven approximately 45 minutes.
• Place cheese (tear to fit boats or use shredded) & place on top of tomato sauce.
• Return to oven for approximately 10 minutes - cheese should bubble.
• Let stand 5 minutes before serving.

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage, zucchini and onion over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes and pepper; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until liquid is evaporated, stirring occasionally. Serve with rice.

Steps:

• Saute onion and pepper.
• Add ground beef and brown.
• Add remaining ingredients, cover, and simmer 15 minutes or until veggies are tender.