Best 4 Sautéed Zucchini With Gruyere Recipes

Zucchini, a versatile summer squash, takes center stage in this sautéed zucchini with Gruyère recipe. The dish features tender zucchini sautéed with aromatic garlic and fragrant herbs, then tossed with nutty Gruyère cheese for a rich and flavorful side dish. This simple yet elegant recipe is a perfect accompaniment to grilled meats, roasted chicken, or fish. In addition to the classic sautéed zucchini with Gruyère, the article also includes variations such as zucchini with tomatoes and feta, zucchini with pine nuts and raisins, and zucchini fritters. These variations offer a range of flavors and textures, making them suitable for various occasions and preferences. Whether you're looking for a quick and easy side dish or a flavorful vegetarian main course, this article has something for everyone.

Here are our top 4 tried and tested recipes!

SAUTEED ZUCCHINI

Sauteed Zucchini image

This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.

Provided by FrackFamily5 CA->CT

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 sweet onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
½ cup water, divided
1 cube chicken bouillon
1 large zucchini, thinly sliced
ground black pepper to taste

Steps:

Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.

Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g

ZUCCHINI GRATIN

Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruyï¿½re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Steps:

Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI SAUTE

Zucchini Saute image

Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.

Provided by Denyse

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g

SAUTéED ZUCCHINI WITH GRUYERE

Sautéed Zucchini With Gruyere image

Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish. Gruyere is on the expensive side, but you don't end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.

Provided by CookingONTheSide

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb zucchini, sliced (about 4 small zucchini or 1 large, sliced into 1/4 to 1/2 inch thick slices)
2 tablespoons canola oil
1/2 cup onion, sliced
1 garlic clove, minced
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
2 ounces gruyere swiss cheese, sliced thin (can substitute other Swiss)
salt, to taste
pepper, to taste

Steps:

Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.).
Coat the bottom of the pan with the oil, adding more if needed.
When the pan is hot, add the zucchini and onions.
Spread out along the bottom of the pan.
Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes).
Sprinkle with salt and pepper while cooking.
Halfway through the cooking, add the garlic and the herbs.
If there is any sticking to the pan, add a little more oil.
Remove the pan from the heat.
Place slices of cheese over the zucchini in a single layer.
Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately.

Tips:

Choose the right zucchini: Select young, tender zucchini with a firm texture and no blemishes. If your zucchini is larger, you may want to halve or quarter it lengthwise before slicing it.
Slice the zucchini evenly: This will help them cook evenly. Use a sharp knife to make clean, uniform slices.
Don't overcrowd the pan: If you crowd the pan, the zucchini will steam instead of sautéing. Cook the zucchini in batches if necessary.
Cook the zucchini over medium-high heat: This will help them get a nice sear and prevent them from becoming mushy.
Season the zucchini to your liking: Salt and pepper are a good starting point, but you can also add other spices, such as garlic powder, onion powder, or chili flakes.
Add the cheese at the end: Grated Gruyère cheese is the classic choice for sautéed zucchini, but you can also use Parmesan, cheddar, or mozzarella.
Serve the zucchini immediately: Sautéed zucchini is best served hot, straight from the pan.

Conclusion:

Sautéed zucchini with Gruyère cheese is a quick and easy side dish that is perfect for any occasion. With just a few simple ingredients, you can create a delicious and healthy dish that the whole family will enjoy. So next time you're looking for a quick and easy side dish, give sautéed zucchini with Gruyère cheese a try. You won't be disappointed!