Step 2: Put water in the bottom of your steamer then place your zucchini slices in the basket. Cover everything and cook for at least 6 minutes. At the end of this time, the zucchini will be “al ...

When cooked, zucchini reveals its melt-in-the-mouth texture and delicate flavor. Steamed to preserve its nutrients, pan-fried with garlic and olive oil, roasted in the oven or even stuffed, it lends ...

Add the pie pan of zucchini, cover with the lid, and steam for 5 to 6 minutes, or until it is tender when pierced with the tip of a knife. 5. Use a slotted spoon to transfer the zucchini to a bowl.

4. Add the zucchini and tomatoes to the olive oil and cover. 5. Cook for 10 minutes. Season with salt and pepper. 6. Cover and cook another 5 minutes or until vegetables are tender. 7.

Steam or boil zucchini until tender; toss with seasoning. Serve 2- 1½ oz slices of Beef with 2 oz of mushroom pan sauce, ¾ cup Roasted Potatoes and 1 cup Zucchini.

The air fryer is your best friend for crispy veggies that won't get your fingers greasy. Here's the summer vegetable to cook ...

Size matters, at least when it comes to zucchini. Pick your recipe wisely, as larger ones will have higher water content, a ...

Steam zucchini until just cooked through, let come to room temperature and dry with a paper towel. Place the zucchini in the fridge while you prep the rest of your ingredients (the colder the better).

Directions: 1. Trim ends off zucchini and shred with the grate attachment in the food processor. 2. In a large bowl, toss together zucchini and salt; Set aside for 10 minutes.

Add the zucchini, corn, oregano and salt and cook, uncovered, until the zucchini is tender, stirring as needed, 10 to 12 minutes. Top evenly with the cheese and cook until the cheese is almost melted.

That’s for one squash; more may take longer. As soon as the zucchini can be pierced with a paring knife, it is done. The same thing in the regular oven takes longer, and the zucchini dries out.