5 Ways to Cook Zucchini and Onions Like Nancy Fuller

Exploring the Delights of Zucchini and Onions

Exploring the culinary world of zucchini and onions can be both fun and delicious. These humble vegetables are incredibly versatile and can be transformed into a myriad of dishes that burst with flavor. In this post, we delve into five unique recipes, inspired by the culinary genius of Nancy Fuller, to cook zucchini and onions in ways that might surprise you with their simplicity and taste.

1. Pan-Seared Zucchini with Caramelized Onions

Nancy Fuller's approach to zucchini involves highlighting its natural flavors through simple, yet effective techniques. Here's how you can recreate her pan-seared zucchini with caramelized onions:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients:

• 2 large zucchinis, sliced into 1/4 inch thick rounds
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions, a pinch of salt, and cook slowly until they are caramelized, about 15 minutes. Stir occasionally to ensure even cooking.
2. In another skillet, heat the remaining olive oil and the butter over medium-high heat. Once hot, add the zucchini slices in a single layer, seasoning with salt and pepper.
3. Sear the zucchini until they develop a nice golden crust, about 2-3 minutes per side.
4. Remove the zucchini from the skillet and let them rest on a paper towel to drain any excess oil.
5. Add the caramelized onions to the skillet with the zucchini, sprinkle with thyme, and give a final quick sauté to mingle the flavors.

⚠️ Note: Ensure the skillet is hot before adding the zucchini to achieve a perfect sear.

2. Zucchini and Onion Gratin

This comforting casserole dish layers sliced zucchini and onions with a cheese and herb mixture, creating a melding of flavors and textures.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1 large onion, halved and thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange half of the zucchini and onion slices in a greased baking dish.
3. In a bowl, mix the heavy cream, minced garlic, parsley, thyme, salt, and pepper. Pour half over the zucchini and onion layer, then sprinkle with half of each cheese.
4. Repeat the layering with the remaining vegetables, cream mixture, and cheeses.
5. Bake uncovered for 35-40 minutes or until the top is golden and bubbly.

This gratin is a testament to how simple ingredients can create a dish that's both rich and comforting.

3. Zucchini and Onion Soup

Nancy Fuller’s recipes often remind us that simplicity yields great taste, and her zucchini and onion soup is no exception. Here's how you can make this light yet flavorful soup:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 2 medium onions, diced
• 3 medium zucchinis, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon fresh dill, chopped
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add onions and cook until they are soft and translucent, about 5 minutes.
2. Add the diced zucchini, stirring to coat with the oil. Cook for another 5 minutes.
3. Pour in the broth, bring to a boil, then reduce to a simmer. Cook for 20 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer to a blender to puree the soup until smooth. Return to the pot if necessary.
5. Stir in the heavy cream if using, and season with dill, salt, and pepper. Let it simmer for 2 more minutes before serving.

🥄 Note: Adjust the consistency with more broth if desired for a lighter soup.

4. Zucchini Onion Fritters

Fritters offer a delightful way to enjoy the crispiness of zucchini and the sweet flavors of caramelized onions. Here's how you can make these golden bites:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 8 fritters

Ingredients:

• 2 medium zucchinis, grated
• 1 large onion, grated
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Oil, for frying

Instructions:

1. Place the grated zucchini and onion in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to drain. Squeeze out excess moisture using a cloth or your hands.
2. In a bowl, mix the drained zucchini, onion, eggs, flour, Parmesan, baking powder, salt, and pepper until well combined.
3. Heat oil in a skillet over medium heat. Once hot, drop spoonfuls of the batter into the oil, flattening them slightly.
4. Fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

5. Zucchini and Onion Risotto

This creamy risotto not only incorporates the subtle flavors of zucchini and onions but also elevates them with the luxurious texture of well-cooked Arborio rice.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients:

• 1 1/2 cups Arborio rice
• 1 medium zucchini, diced
• 1 medium onion, finely chopped
• 4 cups chicken or vegetable stock, warm
• 1/2 cup white wine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pan, heat the olive oil and butter over medium heat. Add the onion and cook until translucent.
2. Add the Arborio rice and stir to coat the grains in the fat. Cook for about 2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring until absorbed by the rice.
4. Begin adding the warm stock, one ladle at a time, stirring continuously until each addition is absorbed before adding more.
5. Once you have added about half the stock, add the diced zucchini. Continue adding stock and stirring.
6. When the risotto is creamy and the rice is just tender, remove from heat, stir in the Parmesan cheese, season with salt and pepper, and garnish with parsley.

This risotto showcases the zucchini and onion's ability to meld seamlessly with a classic dish, enhancing it with their subtle flavors.

In recapitulating these methods of cooking zucchini and onions, one can see the diverse possibilities these vegetables offer. Whether it's a simple searing, a comforting bake, or the delicate texture of a risotto, these recipes provide a gateway to exploring the depth and breadth of flavors that zucchini and onions can contribute to any meal. From humble beginnings, they can transform into sophisticated dishes that not only nourish but also delight the palate.

What are the nutritional benefits of zucchini and onions?

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Zucchini is low in calories but high in fiber, vitamin C, and antioxidants. Onions, on the other hand, provide vitamin C, B vitamins, and are known for their potential anti-inflammatory properties.

Can I use frozen zucchini for these recipes?

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While fresh zucchini is preferred for its texture, you can use frozen zucchini. Ensure it’s thawed and drained of excess moisture to avoid a watery dish.

What’s the best way to store zucchini and onions?

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Zucchini should be stored in the crisper drawer of your refrigerator, wrapped in a damp cloth or plastic to maintain moisture. Onions should be kept in a cool, dark, and dry place away from potatoes to prevent sprouting.