ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
STIR-FRIED ZUCCHINI
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
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.
FRIED ZUCCHINI
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
Provided by Jon
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place zucchini and onions in a medium bowl and mix together.
- In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
- Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
- In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g
FRIED ZUCCHINI
"Too much zucchini" will never be a problem again when you serve the squash as golden, crispy fritters.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
- Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
- Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
FRIED ZUCCHINI RIBBONS
These ruffled Ribbons are the equivalent of those prized, and rare dark burnt Chips floating around in the Potato Chip bag!
Provided by Oh Bite It
Categories Vegetarian Pescatarian Finger Food 30 or Less Kid-Friendly Easy Quick Shellfish-Free Soy-Free Game Day 4th of July Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Peel the Zucchini (4) with a peeler into long strips.
- Mix the Egg (1) and Milk (1 cup) together in a bowl.
- Soak the zucchini in the mixture.
- Combine the Panko Breadcrumbs (1/2 cup), Seasoned Breadcrumbs (1/2 cup), and Grated Parmesan Cheese (1/4 cup) in a dish. Take the wet zucchini and coat with the crumb mixture.
- Heat approximately 2-inch deep of Frying Oil (as needed) in a deep pot and fry the strips in batches until a dark golden brown. Stir to ensure they cook evenly.
- Drain on a paper towel and sprinkle with Salt (to taste) while warm. Serve with some Ranch Dressing (to taste) if desired.
- Serve with ranch dressing and a squeeze of lemon.
Nutrition Facts : Calories 11 calories, Protein 0.7 g, Fat 0.3 g, Carbohydrate 1.4 g, Fiber 0.2 g, Sugar 0.6 g, Sodium 23.7 mg, SaturatedFat 0.1 g, TransFat 0.0 g, Cholesterol 3.6 mg, UnsaturatedFat 0.1 g
SAUTEED ZUCCHINI RIBBONS
Categories Vegetable Sauté Vegetarian Quick & Easy Zucchini Summer Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
- Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
- Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
WORLD'S BEST FRIED ZUCCHINI
I have loved this ever since I was a little girl. It takes a while to make but it's really easy and totally worth it. Cooked zucchini is the best!! **However, I must mention that I use garden zucchinis for this recipe that tend to be quite a bit larger than those purchased in a grocery store. If you are using smaller zucchinis, you will need less of the coating mixture.
Provided by LauraLou
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat electric fry pan to 250°F.
- Mix eggs and milk in bowl.
- Soak handful of zucchini slices in mixture.
- Lightly shake them off and coat them with flour.
- Place each slice in the fry pan with plenty of butter.
- Repeat until all slices are in the pan.
- Cook until each side is dark brown.
- Salt and pepper slices to taste.
- Enjoy!
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY
Did you know you could eat the flower on the end of a zucchini? Zucchini blossoms are considered a delicacy in some cultures. Try frying them to make a beautiful and delicious appetizer that is sure to impress your friends.
Provided by Rachel Gaewski
Categories Appetizers
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
- Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
- In a medium bowl, stir together the flour and salt.
- Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
- Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
- Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
- Serve warm with your favorite dipping sauce.
- Enjoy!
ZUCCHINI AND WHITE BEAN CAESAR
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
- Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
- Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
- Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
- Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.
FRIED ZUCCHINI
We could eat plates of these simple fried zucchini chips. The batter is light but crunchy at the same time. Panko gives an extra crunch to the zucchini, too. Pan-frying in just a bit of oil makes the coating super crunchy. Yum!
Provided by Kimberly Biegacki @pistachyoo
Categories Vegetables
Number Of Ingredients 10
Steps:
- Slice the zucchini into medium-thick slices. Then place them on a paper towel to absorb some of the moisture.
- Crack the eggs into a bowl and whisk together.
- Add remaining ingredients (except dip) into another bowl and mix together until well blended.
- Take a slice of zucchini and dip into the egg.
- Shake it off gently and then place into the Panko bread crumb mixture and dredge it or take a handful of bread crumb mixture and pat on the top of zucchini until nicely covered.
- Set it on a plate. Repeat until finished.
- Now, heat up a pan on medium heat and add 1 Tbsp olive oil or a pat of butter, whichever you prefer. Wait until it is hot and then place zucchini slices in the pan.
- Fry until nicely browned on each side. It could be from 4 - 7 minutes.
- Take out and place on another plate that has a paper towel on it to absorb any extra oil. Repeat until finished with the slices.
More about "fried zucchini ribbons recipes"
FRIED ZUCCHINI RIBBONS | APPETIZER | VEGETARIAN
From charlottefashionplate.com
Servings 6Calories 225 per servingTotal Time 25 mins
EASY OVEN-FRIED ZUCCHINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY SAUTéED ZUCCHINI WITH PARMESAN AND ONIONS
From wellplated.com
LOW CARB FRIED ZUCCHINI WITH ALMOND FLOUR | SALTY SIDE …
From saltysidedish.com
SAUTéED ZUCCHINI RIBBONS WITH LEMON AND GARLIC
From feastingathome.com
SAUTEED ZUCCHINI RIBBONS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ZUCCHINI RIBBON PASTA - DAMN DELICIOUS
From damndelicious.net
HOW TO MAKE ZUCCHINI SHOESTRING AND RIBBON FRIES
From drizzleanddip.com
FRIED ZUCCHINI RECIPES | ALLRECIPES
From allrecipes.com
FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
BEST FRIED ZUCCHINI RECIPE - HOW TO MAKE FRIED ZUCCHINI
From thepioneerwoman.com
EASY FRIED ZUCCHINI WITH FLOUR (NO BREADCRUMBS)
From whereismyspoon.co
FRIED ZUCCHINI FRITTERS RECIPE (FRITTELLE DI ZUCCHINE)
From exauoliveoil.com
18 BEST ZUCCHINI RECIPES FOR GRILLING, FRYING, AND MORE - FOOD
From foodandwine.com
OIL AND FAT FREE FRIED ZUCCHINI RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI RIBBON PASTA WITH FRIED CAPERS | FOOD & STYLE
From foodandstyle.com
FRIED ZUCCHINI BLOSSOMS | RICARDO
From ricardocuisine.com
CRISPY, BUTTERY FRIED ZUCCHINI - THE KITCHEN MAGPIE
From thekitchenmagpie.com
ITALIAN ZUCCHINI FRITTERS RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
CRISPY FRIED ZUCCHINI - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED ZUCCHINI RIBBONS - TRIED AND TASTY
From triedandtasty.com
SAUTéED SUMMER SQUASH AND ZUCCHINI RIBBONS - RACHEL COOKS®
From rachelcooks.com
CRISPY PARMESAN FRIED ZUCCHINI | THE RECIPE CRITIC
From therecipecritic.com
BEST AIR FRYER ZUCCHINI RECIPE - HOW TO MAKE AIR FRYER ZUCCHINI
From delish.com
CRISPY FRIED ZUCCHINI WITH DIPPING SAUCES - 40 APRONS
From 40aprons.com
RECIPE: CRISPY ZUCCHINI RIBBONS WITH FRIED FISH STEP BY STEP WITH ...
From handy.recipes
FRIED ZUCCHINI BITES RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
ZUCCHINI RIBBONS | RICARDO
From ricardocuisine.com
ZUCCHINI RIBBON SALAD WITH GOAT CHEESE CROUTONS [FRIED GOAT …
From mycasualpantry.com
FRIED PARMESAN ZUCCHINI SPIRALS RECIPE FROM H-E-B
From heb.com
SIMPLE APPETIZER RECIPE: RAW ZUCCHINI RIBBONS WITH PARMESAN
From thekitchn.com
FRIED ZUCCHINI CHIPS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
ZUCCHINI RIBBONS | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
FRIED ZUCCHINI RIBBONS RECIPE | SIDECHEF | RECIPE | ZUCCHINI FRIES ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love