Time 30m Yield 4 Number Of Ingredients 7 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease an 8-inch baking pan. Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan. Sprinkle Parmesan cheese and Mexican cheese blend over zucchini. Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.
Time 50m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
Time 30m Yield 6 to 8 servings Number Of Ingredients 6 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.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease an 8-inch baking pan. Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan. Sprinkle Parmesan cheese and Mexican cheese blend over zucchini. Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.
