Pams Microwave Zucchini Bake Recipes

STEAMY MICROWAVE ZUCCHINI

Steps:

• Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
• Cook on High until vegetables are steamed and slightly tender, about 6 minutes.
• Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over the vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts, 2 to 3 minutes. Stir vegetables to coat evenly with melted cheese.

MICROWAVE ZUCCHINI PARMESAN

Steps:

• Combine zucchine, parmesan and tomato sauce in a 2 quart casserole.
• Cover with plastic and cook on high 10 to 15 minutes or until zucchini is tender.
• Stir once or twice.
• Sprinkle with cheese, cover and let stand 5 minutes before serving.
• (I made this ahead and kept warm in a 200 degree oven then added the cheese before serving).

PAN-SEARED ZUCCHINI

Steps:

• Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
• Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
• Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
• Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.