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 WITH FETA, WALNUTS & DILL
This salad of thinly-sliced, summery zucchini topped with feta, dill, and walnuts has a lovely Greek spin.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange zucchini slices in overlapping concentric circles on four dinner-sized plates. Drizzle zucchini lightly with extra virgin olive oil (about 1½ teaspoons per plate), then season each plate with a pinch of salt and freshly ground black pepper. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Serve immediately with lemon wedges.
Nutrition Facts :
FRIED ZUCCHINI WITH FETA AND PINE NUTS
The Fried Zucchini with Feta and Pine Nuts recipe out of our category flowering vegetables! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse, trim and cut zucchini into 1 cm (approximately 1/2 inch) thick slices on the diagonal. Rinse thyme, shake dry, and strip leaves from stems. Toast pine nuts in a dry frying pan. Remove and set aside. In the same pan, heat the oil and fry zucchini slices, 3-5 minutes per side.
- Season with salt, pepper and thyme. Divide zucchini among plates and serve sprinkled with pine nuts and crumbled feta cheese.
Nutrition Facts : Calories 383 kcal, Fat 30 g, SaturatedFat 10.5 g, Protein 19 g, Carbohydrate 8 g, Sugar 0 g, Cholesterol 35 mg
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
ZUCCHINI CARPACCIO WITH FETA AND PINE NUTS
This is a great dinner, or party starter. Try using a combination of squash to vary the color on the plate. Enjoy :)
Provided by Queen uh Cuisine
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini.
- Arrange zucchini on a platter, slightly overlapping the slices.
- Drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.
- Sprinkle remaining ingredients over zucchini and serve.
GRIDDLED COURGETTES WITH PINE NUTS & FETA
Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
- Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
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.
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