NOT-SO-FRIED ZUCCHINI THAT'S BETTER THAN THE ORIGINAL
My panko-crusted zucchini sticks have the same crunchy goodness asdeep-fried mozzarella sticks, but because they're baked instead of fried, they're a guilt-free snack.
Provided by Giada De Laurentiis
Categories Appetizer Side Dish Snack
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Stir the Parmesan cheese, panko, oregano, and salt in a medium bowl to blend.
- In another medium bowl, whisk the egg whites and olive oil to blend. Working in batches, dip the zucchini in the egg mixture to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the cheese mixture, patting to adhere and coat completely.
- Place the zucchini strips on the prepared baking sheet. Bake for 20 minutes or until golden brown and crispy. For a final browning, broil for 5 minutes on the middle shelf of the broiler. Arrange the zucchini on a platter and serve.
Nutrition Facts : ServingSize 4, Calories 247
FRIED ZUCCHINI
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
ZUCCHINI CROSTINI
Simple and delicious! I can't remember exactly which magazine I got this from--I've had the recipe for so long, but I think it was Parents, or Parenting.
Provided by canarygirl
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
- Remove bread from oven.
- Halve garlic, and rub each half onto a slice of bread.
- Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
- Transfer to a bowl, and mash well.
- Add ricotta, salt and pepper, and mash well again.
- Spread over bread and bake 15 minutes.
- Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.
ZUCCHINI CROSTINI WITH RICOTTA AND MINT
Steps:
- Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
- Serve on toasted crostini, bruschetta or any crusty bread.
- Use mint for garnish.
CREAMED ZUCCHINI WITH GARLIC & BASIL
Made simply with grated zucchini, butter and cream, this creamed zucchini makes an easy and elegant summer dish.
Categories Vegetables & Sides
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk. Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
- Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead Instructions: The whole recipe ahead of time. Just cover and refrigerate. You can reheat it in the microwave right before serving.
Nutrition Facts : Calories 179, Fat 16g, Carbohydrate 8g, Protein 3g, SaturatedFat 10g, Sugar 5g, Fiber 2g, Sodium 461mg, Cholesterol 49mg
CREAMY ZUCCHINI
Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.
Nutrition Facts :
ZUCCHINI CROSTINI
Categories Cheese Tomato Appetizer Bake Vegetarian Zucchini Simmer Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F..
- In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
- On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
- Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.
PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
- When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.
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- Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes.
- Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt.
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