Easy Comeback Sauce Recipe Recipe Cards Recipe For Zucchini

COMEBACK SAUCE

Steps:

• Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined.
• Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
• Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
• Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
• Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.

ZUCCHINI IN CHEESE SAUCE

Steps:

• 1. Place oil in a large saute pan or skillet.
• 2. Slice zucchini into thin strips (you can actually slice the zucchini any way you like as this will not effect the outcome of the recipe!).
• 3. Add the zucchini, salt (completely optional) and pepper (you could use cayenne or red pepper too) to the pan and toss to coat.
• 4. Place pan on medium high heat and cook until the zucchini is tender but still has a little bite to it; almost like making al dente pasta. This takes roughly 8-10 minutes depending on how thick the zucchini has been sliced.
• 5. While the zucchini is cooking, whisk together the evaporated milk (I used 2% but feel free to use fat free or, if you want to make this more decadent, cream), vegetable broth (you can definitely use chicken or beef broth) and cornstarch until fully combined.
• 6. Once the zucchini is tender, pour the milk mixture into the pan and cook for another 5 minutes or until the sauce has thickened.
• 7. Remove from heat, add cheese (I used locatelli but you could use any hard macaroni cheese) and stir until fully combined.
• 8. Enjoy!

FRESH ZUCCHINI PASTA SAUCE

Steps:

• Mix zucchini and garlic together in a large bowl; stir in olive oil and salt. Set aside for flavors to blend, about 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and add to zucchini mixture. Toss to combine and slightly cook the zucchini.

EASY BAKED ZUCCHINI PARMESAN SKILLET RECIPE

Steps:

• Preheat oven to 350 degrees. Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy. Add shallot and garlic to pan and cook 2 minutes, until fragrant and soft, stirring occasionally to prevent burning. When shallot is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs. Sauteé until just softened and browned, another 3-5 minutes, stirring occasionally to prevent burning. Season well with herbs, salt, and pepper. When zucchini has browned, remove from heat. Sprinkle parmesan over zucchini, toss to coat. Stir in marinara sauce over zucchini and onions. Layer slices of mozzarella over skillet. Bake 20 minutes, until cheese is bubbling and melted. Remove and top with fresh basil, if desired. Serve immediately.

ZUCCHINI-TOMATO PASTA SAUCE

Steps:

• In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

OVEN FRIED ZUCCHINI STICKS

Steps:

• Line 2 baking sheets with parchment paper and preheat oven to 425 degrees F.
• Cut zucchini into "French fry strips." To do this, cut off the ends off each zucchini then cut it in half. Then cut zucchini halves in half, lengthwise, then cut into strips. Then place each strip on the lined baking sheets.
• In a large bowl, mix together panko, bread crumbs, garlic powder, salt, and pepper.
• Add flour to a small bowl. Then whisk 4 eggs into a different small bowl.
• Set up work station with three bowls, one of flour, one of the eggs and then the bread crumb mixture, side by side.
• Place zucchini into the flour and turn to cover completely and then dip it into the bowl of eggs.
• Place into bread crumb mixture and coat generously. Place back on the lined baking sheet and repeat for every zucchini fry.
• Bake for 15-20 minutes, flipping them over halfway. Allow to cool for 5 minutes before serving.
• To make the dipping sauce, mix together all ingredients in a small bowl.
• Serve the Zucchini fries with the dipping sauce

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.