Name: Sautéed Zucchini with Gruyere
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 pound zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first) -; 1 to 2 tablespoons extra virgin olive oil -; 1/2 onion, sliced -; 1 clove garlic, minced -; 2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried) -; 1/4 cup fresh basil, chopped (or 1 teaspoon dried) -; 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced -; Salt and pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sautéed Zucchini with Gruyere

1. 1 pound zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first) -

2. 1 to 2 tablespoons extra virgin olive oil -

3. 1/2 onion, sliced -

4. 1 clove garlic, minced -

5. 2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried) -

6. 1/4 cup fresh basil, chopped (or 1 teaspoon dried) -

7. 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced -

8. Salt and pepper -

How to cook deliciously - Sautéed Zucchini with Gruyere

1. Stage

Sear zucchini rounds and onions in olive oil Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.) Swirl the pan to coat the bottom of the pan with the oil, adding more oil if needed. When the pan is hot, add the zucchini and onions. Spread out along the bottom of the pan. Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes). Sprinkle with salt and pepper while cooking. Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil.

2. Stage

Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately. Links: Sautéed zucchini with spinach and basil pesto from Kalyn's Kitchen Quick sauté of zucchini with almonds, from Deb of Smitten Kitchen