Best Zucchini With Caramelized Onion Recipes

Zucchini and Caramelized-Onion Pizza image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced (3 cups)
2 cloves garlic, thinly sliced (1 tablespoon)
1 pound store-bought pizza dough, room temperature
1 medium zucchini, thinly shaved lengthwise with a vegetable peeler or mandoline (3 1/2 cups)
Kosher salt and freshly ground pepper
4 ounces feta, crumbled (1 cup)
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh mint leaves, torn if large
Crushed red-pepper flakes, for serving

Steps:

Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.

Zucchini with Caramelized Onions image

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 55m

Number Of Ingredients 13

5 zucchini, sliced
salt, to taste
black pepper, to taste
1 Tbsp oil
1/2 Tbsp butter
1/2 tsp italian seasoning
3/4 c caramelized onions
CARAMELIZED ONIONS:
2 large onions, sliced into rings
1 Tbsp olive oil
1 Tbsp butter
3 Tbsp cider vinegar
2 Tbsp brown sugar

Steps:

1. Prepare Caramelized Onions.
2. Heat oil and butter in another skillet. Add zucchini and Italian seasoning and sauté until tender.
3. Stir in Caramelized Onions.
4. Adjust salt and pepper and serve warm.
5. CARAMELIZED ONIONS:
6. Melt butter into oil and swirl together. Add onion rings and cook over low heat until browned and translucent, about 15 minutes.
7. Add vinegar and brown sugar and stir until well-mixed.
8. Boil the mixture on medium-high heat and then simmer, uncovered and stir occasionally, for about 10 minutes, or until the liquid has evaporated and the onion has a deep color.

Pasta with Zucchini, Zucchini Blossoms, and Caramelized Onions image

Provided by Lora Zarubin

Yield Makes 4 servings

Number Of Ingredients 7

20 zucchini blossoms, stems removed
2 tablespoons (1/4 stick) unsalted butter
1 large onion, thinly sliced
8 ounces penne pasta
3 1/2 tablespoons extra-virgin olive oil, divided
3 cups 1/4-inch cubes zucchini (about 3 medium)
1 1/4 pounds tomatoes, seeded, coarsely chopped

Steps:

Gently rinse and dry zucchini blossoms. Melt butter in large skillet over medium heat. Add onion, sprinkle with salt, and sauté until deep golden, about 20 minutes; set aside.
Cook penne in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to pot.
Meanwhile, heat 1 1/2 tablespoons oil in large nonstick skillet over medium-high heat. Add zucchini blossoms and sauté until wilted, turning, about 1 minute. Transfer to paper towels and gently blot. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add zucchini cubes; sprinkle with salt and sauté until crisp-tender, about 3 minutes. Add tomatoes, caramelized onion, and crushed red pepper to zucchini mixture; sauté 2 minutes. Season with salt and pepper.
Add vegetable mixture and 1/4 cup reserved pasta cooking liquid to pasta and toss to coat, adding more liquid if dry. Stir in cheese. Transfer pasta to large serving bowl; top with blossoms and sprinkle with parsley.