Sautéed Zucchini - 2 recipes
Chef Tips and Tricks
Zesty Lemon Pavlova
Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
Top rated Sautéed Zucchini recipes
Sautéed Zucchini with Herbs
By greg
Sauté onions 30 seconds, add finely chopped garlic, sauté for another thirty seconds
- garlic
- 2 or 3 new Onions
- Parsley, thyme, 2 bay leaves, tarragon
- Olive oil
- 3 - 4 Zucchini
- 1 green pepper
- salt and pepper
Sautéed zucchini with Cheese
By Domino
Peel the zucchini and cut into thin strips
- 3 medium zucchini
- 2 cloves of garlic
- 1.5 cups grated Comté cheese (can substitute with gruyere or swiss)
- Salt and pepper
- 1 tbsp olive oil
- A few sprigs of parsley
- scant 1/2 cup of sour cream
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