Zucchini In Pecan Brown Butter Recipes

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ZUCCHINI-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE



Zucchini-Pecan-Fig Quick Bread with Brown Butter Glaze image

Pour an easy brown butter glaze over this zucchini bread packed with figs and pecans.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped dried figs
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
3 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 tablespoons milk

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
  • Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI IN PECAN BROWN BUTTER



Zucchini in Pecan Brown Butter image

Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish-it makes a great accompaniment to "lazy lasagne." Active time: 20 min Start to finish: 20 min

Time 20m

Yield Makes 4 (first course or side dish) servings

Number Of Ingredients 4

2 tablespoons unsalted butter
1/4 cup pecans (1 oz), coarsely chopped
1 lb zucchini, cut into 1/4-inch-thick matchsticks
1/2 cup parmesan curls (shaved with a vegetable peeler from a piece of parmesan)

Steps:

  • Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
  • Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
  • Serve zucchini topped with parmesan curls.

ZUCCHINI BARS WITH BROWN BUTTER FROSTING



Zucchini Bars with Brown Butter Frosting image

Zucchini Bars with Brown Butter Frosting is deliciously moist and absolutely heavenly. This is one of the best ways to use up those extra summer zucchini.

Provided by Alyssa Rivers

Categories     Dessert

Time 50m

Number Of Ingredients 13

1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded zucchini (about 3 medium)
1 1/2 cups pecans (chopped)
6 tablespoons butter
6 cups powdered sugar
1 teaspoon vanilla
8 to 10 tablespoons milk

Steps:

  • Preheat oven to 350 degrees and grease a 15x10x1 inch pan. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon. Set aside.
  • In a mixer, add sugar, oil, and eggs and mix until smooth. Add the dry ingredients to the wet ingredients until incorporated.
  • Stir in zucchini and chopped pecans. Spread evenly in prepared pan. Cook for 30-40 minutes or until a toothpick inserted in the center comes clean. Let bars cool completely.

Nutrition Facts : Calories 292 kcal, Carbohydrate 52 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 85 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving

ZUCCHINI AND PECAN SAUTE



Zucchini and Pecan Saute image

This saute is quick, easy...and DELICIOUS.

Provided by Ingeborg

Categories     Fruits and Vegetables     Vegetables     Squash

Time 15m

Yield 2

Number Of Ingredients 4

3 tablespoons butter
⅓ cup chopped pecans
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
  • Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 10.2 g, Cholesterol 48 mg, Fat 31.5 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 12.6 g, Sodium 183.6 mg, Sugar 4.7 g

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