Best Sauteed Zucchini Batons With Prosciutto Drizzled With Caramelized Onion Sauce And Mango Sauce Recipes
SAUTEED ZUCCHINI
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
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
SAUTEED ZUCCHINI BATONS WITH PROSCIUTTO DRIZZLED WITH CARAMELIZED ONION SAUCE AND MANGO SAUCE
Steps:
- Trim the ends from the zucchini and cut into quarters lengthwise. Season with salt and pepper. Wrap each piece tightly in prosciutto. Heat the olive oil in a large saute pan over medium heat until hot. Add zucchini and saute until the prosciutto is crispy but the zucchini is still nearly raw, about 5 minutes.
SAUTEED ZUCCHINI BATONS WITH PROSCIUTTO
This is delicious!! It is a recipe from Michael Chiarello and is just incredible. I have made only the Mango Sauce (I cut the sauce recipes in 1/4 as they make a huge amount of sauce) -- but it was so good I cannot wait to make this again and try the caramelized onion sauce as well. The ultimate object is to alternate the two sauces on the zucchini to have sweet and savory flavors contrasting. I loved the flavor of it plain too -- removing the prosciutto and eating the zucchini alone after having cooked it wrapped. Any way we cut it, we loved it totally and hope you do too! Note: Preparation time is for the zucchini only -- not for preparing either of the sauces.
Provided by Pianolady
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim the ends from the zucchini and cut into quarters lengthwise.
- Season with salt and pepper.
- Wrap each piece tightly in prosciutto.
- Heat the olive oil in a large saute pan over medium heat until hot.
- Add the zucchini and saute until the prosciutto is crispy, but the zucchini is still partly raw-- about 5 minutes.
- Drizzle drops of the Mango Sauce and Caramelized Onion Sauce alternately on the zucchini batons.
- Serve about 4 batons per person.
- Serve immediately.
- Enjoy!
- CARAMELIZED ONION SAUCE: Heat a dry saute pan on the stove over medium-high heat.
- When the pan is hot, tilt the pan and add the olive oil.
- Add the onions, a small pinch of salt, and barely a twist of pepper.
- Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes or until the onions are caramelized.
- Add 1/2 teaspoon of minced fresh thyme, if using, at the end of cooking.
- Remove from the heat, cool for at least 5 minutes and transfer to a blender.
- Cover the blender tightly, placing a towel over the top and holding down the lid.
- Puree the onions until smooth-- adding a little water if the sauce is too thick.
- **NOTE** Whatever the finished volume is of the onions, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!),and puree until smooth.
- Can be stored in the refrigerator up to a month.
- MANGO SAUCE: In a blender, puree the mango, simple syrup and salt.
- (Simple syrup is made with equal parts sugar and water, a small pinch of salt, and a vanilla bean split in half-- bring to a simmer and simmer for 2 minutes-- Remove from the heat and discard the vanilla bean or save to make vanilla sugar).
- **NOTE** Whatever the volume of the mangoes is, add 25% of that volume in Champagne vinegar (NOT 1/4 cup, but I had to put an exact measurement in so the computer would accept the recipe!), and puree until smooth.
- Taste for balance, and add more vinegar or thin with water, if necessary.
- Strain through a fine strainer into a bowl.
- Can be stored in the refrigerator up to a month.
Nutrition Facts : Calories 95.9, Fat 3.9, SaturatedFat 0.6, Sodium 72.7, Carbohydrate 15.5, Fiber 3.2, Sugar 10.3, Protein 2.8
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