Skillet Zucchini With Sour Cream Parmesan Recipes

Steps:

• Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
• Stir in pasta sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.
• Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted.

Steps:

• 1. Heat oil in a non-stick skillet over medium-high heat.
• 2. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust the recipe as needed. Stir and cook for about 5 minutes.
• 3. Add onion, garlic, oregano (I use an Italian mix from Penzey's spices which is delish!), salt and pepper.
• 4. Cook for a few more minutes until lightly browned.
• 5. Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.
• 6. Simmer 3-5 minutes until zucchini is crisp tender.
• 7. Sprinkle top with cheese.
• 8. Cover with a lid until the cheese melts. Serve hot.

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
• Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
• Stir sour cream and cheese into vegetable mixture.

Steps:

• Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
• Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
• Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
• Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
• Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
• Toss with sliced cherry tomatoes before serving and garnish with parsley.

Steps:

• Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.
• Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
• Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
• Slide cake onto a platter.

Steps:

• In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.

Steps:

• Cook and stir vegetables in hot oil in large skillet 5 to 7 min. or until crisp-tender.
• Meanwhile, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.
• Serve sauce over vegetables.