Zucchini asiago is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. Made with fresh zucchini, nutty asiago cheese, and a variety of herbs and spices, this dish is sure to please everyone at your table. It is also a great way to use up leftover zucchini from your garden. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, zucchini asiago is sure to become a new favorite.
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ZUCCHINI ASIAGO
Zucchini and garlic fried in olive oil and topped with Asiago cheese in the broiler - I can assure you, whether you like zucchini or not, you will love this.
Provided by Dugyb
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a frying pan on medium heat.
- Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
- Add garlic bits to the olive oil.
- Brown both sides of zucchinis in the garlic and oil.
- Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
- Serve while warm.
GRILLED ZUCCHINI AND TORTELLINI SALAD WITH ASIAGO CHEESE
Steps:
- 1. Combine oil, red wine and balsamic vinegars, oregano, mustard and garlic in a bowl; season with salt and pepper. 2. Cut each zucchini into three length-wise slices, about 1/2-inch (1-cm) thick. Place on a baking sheet and brush with 1/3 cup (75 mL) of the vinaigrette. Place on greased grill over medium-high heat and cook for 4 to 5 minutes per side or until just crisp-tender. Let slices cool slightly; cut into 1-inch (2.5-cm) thick chunks. 3. Meanwhile cook tortellini in a large pot of boiling salted water until just tender. Drain; rinse under cold water to chill. Drain well. 4. Combine tortellini, grilled zucchini, olives, sun-dried tomatoes, cheese and parsley in a large bowl; pour remaining vinaigrette over and toss. Cover and refrigerate until serving.
ZUCCHINI & ASIAGO CHEESE PANINI RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 18
Steps:
- Heat a large frying pan with the olive oil and add the sliced zucchini and onion. Sprinkle with the salt and pepper and fry until slightly golden. For the Cannellini Spread: Combine all of the ingredients called for spread in a food processor and process until creamy. This spread may be used as a dip or a spread. Build Your Panini: Place the zucchini on one slice of the bread, followed by the onions, tomato slices, fresh basil and the sliced cheese. Spread the cannelli spread on the other slice of bread and close the panini. Place on a panini grill and grill until slightly golden. The panini sandwich may also be achieved by placing on a griddle with a heavy pan on top of it; grill until the cheese is melted; then flip and grill on the other side.
Tips:
- Choose medium-sized zucchini for a better texture and flavor.
- Use a box grater with the large holes to shred the zucchini.
- Squeeze the shredded zucchini well to remove excess moisture.
- Season the zucchini with salt and pepper before cooking.
- Cook the zucchini over medium heat until golden brown and tender.
- Use a combination of Asiago cheese, Parmesan cheese, and bread crumbs for a crispy and flavorful topping.
- Bake the zucchini in a preheated oven at 400°F for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve the zucchini as a side dish or main course.
Conclusion:
Zucchini Asiago is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be customized to your liking. With its crispy topping and flavorful filling, zucchini Asiago is sure to be a hit with your family and friends.
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