Simple sauteed zucchini recipe with onion, garlic, fresh tarragon, basil, and Gruyere Swiss cheese.
- 1 pound zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first)
- 1-2 tablespoons extra virgin olive oil
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp chopped fresh tarragon (or 1/2 teaspoon dried)
- 1/4 cup chopped fresh basil (or 1 teaspoon dried)
- 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced
- Salt and pepper
1 Sear zucchini rounds and onions in olive oil: 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.) Swirl the pan to coat the bottom of the pan with the oil, adding more oil 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.
2 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.