Sauteed Zucchini with Gruyere-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

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Title: Sautéed Zucchini With Gruyere

Categories: Side Dish

Yield: 4 Servings

 

1 lb 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 -2 Tbsp grapeseed oil or

-canola oil

1/2 onion,sliced

1 ea garlic,minced

2 T chopped fresh tarragon (or

-1/2

-teaspoon dried)

1/4 c chopped fresh basil (or 1

-teaspoon

-dried)

2 ounces Gruyere Swiss cheese

-(can

-substitute other Swiss

-cheese),thinly

-sliced

Salt and pepper

 

1 Heat oil in a large saut pan on fairly high heat. (An anodized

aluminum pan works well for this purpose because it is stick resistant

yet can handle high heat.) Coat the bottom of the pan with the oil,

adding more 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 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.

 

Taken from Simply Recipes

 

 

 

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