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 ...

If you have limp zucchini when you fry it, here's one step you need to take before applying heat to get extra-crispy, crunchy ...

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

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.

Zucchini, a summer squash in season from July to September, can be prepared in various ways, including baking, steaming, ...

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.

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).

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.

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.

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.