Fiery Artichoke Zucchini Spreadcrock Pot Recipes

ZUCCHINI AND ARTICHOKE FRITTERS

Steps:

• For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
• Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
• For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
• Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
• After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
• Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
• Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
• Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

ZUCCHINI-ARTICHOKE CASSEROLE RECIPE

Steps:

• In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.

HEALTHY LIVING HOT ARTICHOKE-ZUCCHINI DIP

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

SPICY HOT ARTICHOKE-ZUCCHINI DIP

Steps:

• Heat oven to 350ºF.
• Spread zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining ingredients
• Spoon into shallow dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly.

ARTICHOKE SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the artichoke hearts in a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan.
• Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly brown.

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

ZUCCHINI ARTICHOKE SUMMER SALAD

Steps:

• Season both sides of chicken breasts with salt and black pepper.
• Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
• Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
• Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

FIERY ARTICHOKE-ZUCCHINI SPREAD(CROCK POT)

Steps:

• Combine all the ingredients in the slow cooker.
• Cook on Low for 2 to 3 hours.
• Serve hot with bread, cracker, etc. Enjoy!