No ImageSautéed Zucchini with Gruyere

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  1. Joi

    Wow! I just cooked this dish and it is delectable!


  2. Garrett

    Made this using parmesan cheese and it was good. Still not sure if I am a big zucchini fan, but I found a way to like it, even enjoy it, whereas before I would gag at the stuff. =)

  3. Patti


    I just had to let you know that I prepared this dish tonight for Father’s Day dinner to go along with filet mignon. What a wonderful dish. I will be preparing it again and again. Thank you so much for sharing.

    Hi Patti – Awesome! I’m so glad you liked it. ~Elise


  4. Michelle

    My last semester in college I lived in Guadalajara Mexico. My favorite dish made by the Mom in the house I lived in was called “calabasa” (which I believe is the spanish word for squash)

    She would slice small zucchini lenghtwise, and dig out a little channel which is then filled with cheese, put the zucchini back together and secure with a couple of toothpicks, then batter and fry them. Then she would simmer the fried, cheese-stuffed zuchinni in a homemade enchilada sauce. (I can’t remember how she made the sauce but it involved oven roasted fresh tomatoes and a braun hand blender)

    I’m going to try to recreate this recipe (using canned enchilada sauce) and see if it comes out as good as I remember.

    I think the Spanish word you’re looking for is “calabacita”, which means summer squash. Mexican summer squash is a little different than what we are used to. You can see a photo of one in our vegetarian tamale recipe. Your Guadalajara recipe sounds terrific! I think we’ll have to give that one a try. ~Elise

  5. Diane C

    I am getting a basket a week of fresh seasonal organic veggies from a CSA, but already can’t keep up with eating the amount of zucchini coming in my basket. I appreciate these great recipes, but do you have suggestions on what I can make to freeze for the future?

    My neighbor Pat makes stuffed zucchini which she freezes. You can also make zucchini bread which freezes well. ~Elise

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