Country Fried Steak Italiano Recipe For Zucchini

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COUNTRY FRIED STEAK



Country Fried Steak image

This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.

Provided by Laura

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 10

1 egg
¼ cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 ½ teaspoons seasoned salt
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil

Steps:

  • Whisk together the egg and milk in a shallow bowl; set aside.
  • Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
  • Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.9 g, Cholesterol 75.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 4.4 g, Sodium 1109.2 mg, Sugar 1.6 g

GRILLED STEAK AND ZUCCHINI



Grilled Steak and Zucchini image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound baby red-skinned potatoes
1 clove garlic, smashed
Kosher salt
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon zest
1 1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
Freshly ground pepper
2 medium zucchini, sliced diagonally 1 inch thick

Steps:

  • Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 teaspoon salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.
  • Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 teaspoon salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 tablespoon of the herb oil. Rub the steak with a tablespoon of the remaining herb oil.
  • Grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130 degrees F to 135 degrees F). Transfer to a plate to rest. Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes. Transfer to a plate and sprinkle with half of the lemon juice.
  • Toss the potatoes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste. Serve with the steak and zucchini.

Nutrition Facts : Calories 418, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 118 milligrams, Sodium 542 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 38 grams

STIR-FRIED ZUCCHINI



Stir-Fried Zucchini image

I plant many vegetables to use in cooking. Tomatoes, cucumbers and zucchini are among our favorites. That is why this zucchini stir-fry is so popular at our house. -Deborah Elliot, Ridge Spring, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 6

2 pounds sliced zucchini
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Nutrition Facts : Calories 77 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ITALIAN PAN FRIED ZUCCHINI WITH CHEESE AND GARLIC



ITALIAN PAN FRIED ZUCCHINI with cheese and garlic image

Pan fried zucchini is an easy recipe, great aside eggs or meats. I love sear zucchini before cooking them slowly along with garlic and Parmigiano Reggiano cheese. A sprinkle of black pepper and minced Italian parsley complete this tasty recipe. Delicious just cooked, but great reheated as well!

Provided by Filippo Trapella - philosokitchen.com

Time 30m

Number Of Ingredients 7

3 medium zucchini
3 cloves of garlic
1 tbsp fresh parsley
4 tbsp extra virgin olive oil
4 tbsp Parmigiano Reggiano cheese
1 dash black pepper
to taste table salt

Steps:

  • First, peel and crush the cloves of garlic.
  • Then, rinse zucchini and cut them into rounds long 2 inches, then cut zucchini chunks into quarters.
  • After that, drop the olive oil into a pan and place over medium heat. When the oil is hot but not smoking, pour the garlic.
  • Now, sautè the garlic until golden, then take out from the pan and save it aside. Raise the flame, then pour zucchini into the pan.
  • Finally, Sear zucchini until golden brown, stirring occasionally.
  • When the zucchini are golden brown, lower the heat and add 2 tbsp of grated Parmigiano Reggiano cheese and the golden garlic we previously saved.
  • Salt as needed, stir well and cover with a lid.
  • Then, cook until are zucchini well cooked but not mushy.
  • Turn off the heat and complete pan fried zucchini with the remaining of grated cheese, a dash of black pepper and a sprinkle of minced fresh parsley.
  • Eventually, cover with the lid and rest 5 minutes far from the heat before serving.

Nutrition Facts : Calories 171 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 246 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

EASY SAUTEED ZUCCHINI RECIPE



Easy Sauteed Zucchini Recipe image

Not sure what to do with your zucchini? Here's one of my favorite ways to cook zucchini Italian-style! It's super fast and healthy. Goes great with a dish of pasta!

Provided by Simple Italian Cooking Blog

Categories     Side Dish     Snack

Time 20m

Number Of Ingredients 4

3 tbsp olive oil (extra virgin)
3 cloves of garlic
2 zucchini
italian grated cheese (Romano preferred)

Steps:

  • Start by slicing the zucchini into 1/4 inch rounds or even thinner, set aside
  • Heat the olive oil in a frying pan until medium, not super hot
  • Crush some garlic (don't mince), and add to the olive oil, stirring a bit and don't let it burn
  • When the garlic is fragrant, it's time to add the zucchini slices in
  • Spread the zucchini out and move them around periodically, they'll shrink a bit as water is released.
  • When done to your liking (I like mine slightly firm not mushy), remove from heat
  • Serve with some pasta, fresh salad or fresh italian bread!

STIR-FRIED ZUCCHINI AND BEEF



Stir-Fried Zucchini and Beef image

My version of a recipe from a book titled Quick & Easy Korean Cooking for Everyone, via RecipeSource.com. The recipe originally called for cucumbers instead of zucchini; somehow I bought the zucchinis instead (I know, I know...) and I loved the end result, so here it is! The directions are a little vague, but I am a beginner cook and managed just fine. Enjoy over rice, with Sriracha.

Provided by Shalabhanjika

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 zucchini, thinly sliced
1/3 lb lean beef (julienned or thinly sliced)
1 teaspoon salt
1 tablespoon sesame oil or 1 tablespoon other oil
1/4 teaspoon crushed garlic
salt and pepper, to taste
1 tablespoon finely chopped green onion
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon ground red chili pepper
1/4 teaspoon salt
shredded chili pepper, to garnish

Steps:

  • Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
  • Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
  • Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.

BAKED ZUCCHINI



Baked Zucchini image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 teaspoon olive oil
1 pound zucchini, sliced 1/4-inch thick, at an angle
Kosher salt and freshly ground black pepper
Pinch of Hungarian paprika
1/2 cup panko breadcrumbs (Japanese)
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
1 tablespoon olive oil

Steps:

  • Heat the oven to 350 degrees F.
  • Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
  • To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

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