ZUCCHINI FRY NACHOS
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
- Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
FAVORITE ZUCCHINI BREAD RECIPE
Meet your new Favorite Zucchini Bread recipe! Made with sour cream and chopped walnuts, it has a lovely texture and terrific earthy flavor.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, sour cream and eggs; mix well. Gradually beat in flour mixture just until blended. Stir in nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.883 g, Sugar 0 g, Protein 4 g
ZUCCHINI CREAM
This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.
Provided by Deb Wolf
Categories Lemon
Time 50m
Yield 3 half pints, 48 serving(s)
Number Of Ingredients 4
Steps:
- Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
- Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
- Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
- Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
- Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
- Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.
EASY STUFFED GARDEN ZUCCHINI
Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled!
Provided by jellie
Categories One Dish Meal
Time 30m
Yield 1 zucchini, 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
- Cut in half, lengthwise.
- Scoop out insides with a spoon.
- Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
- Stir in breadcrumbs.
- Mix spices and stir into sauce mixture.
- Add zucchini pulp.
- Fill zucchini shells with mixture, top with parmesan cheese.
- Bake for 15 minutes at 350°F.
- Cool before serving; eat with knife and fork.
- The skin of the zucchini is the most nutritious part!
- Don't be afraid to eat the whole thing!
ZUCCHINI BABY FOOD
Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 3
Number Of Ingredients 1
Steps:
- Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
- Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g
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