Zucchiniflorentine Recipes

Steps:

• Place the zucchini in a 1 1/2 quart casserole, dot with butter. Bake at 400ºF until the zucchini is partially cooked but still crisp, about 15 minutes.
• Combine the milk, eggs, salt, garlic salt, and pepper, pour over zucchini. Sprinkle with paprika.
• Set casserole in a shallow pan, filling pan to 1 inch with hot water.
• Bake at 350ºF. until a knife inserted halfway between the center and edge comes out clean, about 40 minutes.

Steps:

• Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
• In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Steps:

• In a 10-inch skillet over medium heat, melt the butter.
• Add in the shallots; stir/saute for 2 minutes or until softened.
• Add in zucchini; stir/saute for 3-4 minutes.
• Stir in soup mix, milk, nutmeg, and cheese until well combined.
• Bring the mixture to a boil; keep warm over low heat until ready to serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
• Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.