Zucchiniasiago Recipes

Steps:

• Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Steps:

• Heat olive oil in a frying pan on medium heat.
• Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
• Add garlic bits to the olive oil.
• Brown both sides of zucchinis in the garlic and oil.
• Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
• Serve while warm.

Steps:

• Heat a large frying pan with the olive oil and add the sliced zucchini and onion. Sprinkle with the salt and pepper and fry until slightly golden. For the Cannellini Spread: Combine all of the ingredients called for spread in a food processor and process until creamy. This spread may be used as a dip or a spread. Build Your Panini: Place the zucchini on one slice of the bread, followed by the onions, tomato slices, fresh basil and the sliced cheese. Spread the cannelli spread on the other slice of bread and close the panini. Place on a panini grill and grill until slightly golden. The panini sandwich may also be achieved by placing on a griddle with a heavy pan on top of it; grill until the cheese is melted; then flip and grill on the other side.

Steps:

• Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside. , In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. , Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

Steps:

• Grate zucchini into a bowl. Add eggs and mix thoroughly.
• Start heating oil in a large skillet.
• Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit more flour just to thicken slightly.
• When the oil is hot but not smoking, put a spoonful of batter into the pan or griddle, immediately mashing it down to spread the batter and form thin pancakes that can crisp easily.
• When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second When golden brown on the second side, remove pancakes. Drain on paper towels.
• If desired, top with more grated asiago cheese.

Steps:

• Slice and quarter zucchini (not too thin) and melt butter in saute pan.
• Add zucchini and saute until heated through but not browned.
• Empty zucchini from pan into bowl and set aside.
• Saute Canadian bacon on same pan until lightly browned.
• Remove from heat and fold into zucchini.
• Spread zucchini/bacon mixture in an even layer in a glass 9 x 13-inch baking dish.
• Sprinkle with half (2 ounces) of the Asiago cheese.
• Whisk together eggs and half& half.
• Pour egg mixture over zucchini.
• Sprinkle all the Monterey Jack cheese over entire pan.
• Bake, uncovered, for 25 to 30 minutes at 325 degrees.
• Remove from oven and sprinkle remaining Asiago cheese over the frittata.
• Return pan to oven until cheese is melted and light brown, approximately 5 minutes.