Kittencals Italian Zucchini Mozzarella Patties Recipes

OLD-FASHIONED ITALIAN ZUCCHINI FRITTERS

Steps:

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

ZUCCHINI MOZZARELLA MEDLEY

Steps:

• In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

KITTENCAL'S ITALIAN ZUCCHINI-MOZZARELLA PATTIES

Steps:

• Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).
• Place the zucchini in a large bowl.
• Add in all remaining ingredients except oil.
• Mix well to combine and adjust seasoning salt and black pepper to taste.
• Heat oil in a skillet over medium-high heat.
• Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

KITTENCAL'S FRIED PARMESAN ZUCCHINI STICKS

Steps:

• In a shallow bowl whisk the eggs with water.
• In another shallow dish combine dry bread crumbs, flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper (if using).
• Dip the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture.
• Heat oil in a skillet until hot.
• Fry zucchini in hot oil until golden brown and crispy, turning occasionally.
• Transfer to a paper towel-lined plate.
• Serve immediately.

GRANNY'S ITALIAN ZUCCHINI PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
• Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
• Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.