ZUCCHINI AND CARAMELIZED-ONION PIZZA
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
- Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
- Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
ZUCCHINI WITH CARAMELIZED ONIONS
I love sauteed zucchini and caramelized onions. I had some leftover onions and tried them together for a delicious side dish.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 55m
Number Of Ingredients 13
Steps:
- 1. Prepare Caramelized Onions.
- 2. Heat oil and butter in another skillet. Add zucchini and Italian seasoning and sauté until tender.
- 3. Stir in Caramelized Onions.
- 4. Adjust salt and pepper and serve warm.
- 5. CARAMELIZED ONIONS:
- 6. Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes.
- 7. Add vinegar and brown sugar and stir until well-mixed.
- 8. Boil the mixture on medium-high heat and then simmer, uncovered and stir occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color.
ZUCCHINI AND CARAMELIZED ONIONS
Make and share this Zucchini and Caramelized Onions recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over medium high heat.
- Add onions, cook stirring for 5 minutes.
- Add sugar, cook about 7 minutes until carmelized.
- Add water if necessary to prevent sticking.
- Add zucchini, cook about 5 minutes until tender.
- Add tomato and pepper flakes.
- Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.
PASTA WITH ZUCCHINI, ZUCCHINI BLOSSOMS, AND CARAMELIZED ONIONS
Provided by Lora Zarubin
Categories Onion Pasta Vegetarian Low Cal High Fiber Dinner Parmesan Summer Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Gently rinse and dry zucchini blossoms. Melt butter in large skillet over medium heat. Add onion, sprinkle with salt, and sauté until deep golden, about 20 minutes; set aside.
- Cook penne in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to pot.
- Meanwhile, heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat. Add zucchini blossoms and sauté until wilted, turning, about 1 minute. Transfer to paper towels and gently blot. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add zucchini cubes; sprinkle with salt and sauté until crisp-tender, about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; sauté 2 minutes. Season with salt and pepper.
- Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry. Stir in cheese. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.
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ZUCCHINI AND CARAMELIZED ONION QUICHE RECIPE | MYRECIPES
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4.2/5 (30)Total Time 55 minsServings 6Calories 314 per serving
- Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Sauté 5 minutes or until crisp-tender. Cool slightly.
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