Notfriedzucchini Recipes

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WORLD'S BEST FRIED ZUCCHINI



World's Best Fried Zucchini image

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

1 large zucchini (1/4-inch slices)
2 eggs
1/2 cup milk
1 cup flour
salt and pepper, as needed
butter, as needed

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!

NOT-SO-FRIED ZUCCHINI THAT'S BETTER THAN THE ORIGINAL



Not-So-Fried Zucchini That's Better Than The Original image

My panko-crusted zucchini sticks have the same crunchy goodness asdeep-fried mozzarella sticks, but because they're baked instead of fried, they're a guilt-free snack.

Provided by Giada De Laurentiis

Categories     Appetizer Side Dish Snack

Time 30m

Yield 4

Number Of Ingredients 8

Nonstick cooking spray
1 cup freshly grated Parmesan cheese
1/2 cup panko (Japanese bread crumbs)
1/2 teaspoon dried oregano
3/4 teaspoon salt
2 large eggs (whites only)
2 tablespoons extra-virgin olive oil
2 medium zucchini (cut into 3-inch-long by 1/2-inch-wide strips)

Steps:

  • Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Stir the Parmesan cheese, panko, oregano, and salt in a medium bowl to blend.
  • In another medium bowl, whisk the egg whites and olive oil to blend. Working in batches, dip the zucchini in the egg mixture to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the cheese mixture, patting to adhere and coat completely.
  • Place the zucchini strips on the prepared baking sheet. Bake for 20 minutes or until golden brown and crispy. For a final browning, broil for 5 minutes on the middle shelf of the broiler. Arrange the zucchini on a platter and serve.

Nutrition Facts : ServingSize 4, Calories 247

FRIED ZUCCHINI



Fried Zucchini image

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

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

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.

FRIED ZUCCHINI



Fried Zucchini image

Provided by Alex Guarnaschelli

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 10

4 cups canola oil
1 cup toasted Italian breadcrumbs
3 tablespoons grated Parmesan
3 eggs
1 splash cold water
4 medium zucchini, washed, dried, ends trimmed, cut, lengthwise, into 10 wedges like pickles
2 cups flour, for dredging
Kosher salt
1 tablespoon paprika, for dusting
1 lemon, cut into wedges

Steps:

  • Pour the oil into a deep, heavy bottomed pot and heat to 350 degrees F.
  • Make the breading mixture by combining the breadcrumbs, and Parmesan in a medium bowl. Mix to blend. In another bowl, whisk together the eggs and the splash of water.
  • Place the zucchini in a large bowl and season with salt. Toss to blend. Sprinkle lightly with flour (use a sieve) to dredge then toss to coat evenly - this will help the breading to stick. Submerge the zucchini in the eggs. Remove the pieces, 1 by 1, shaking off excess egg and them roll them in the breadcrumb mixture until they are coated on all sides. Transfer to a platter or baking sheet.
  • When the oil comes up to temperature, test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin the bubble and fry gradually. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon (or, alternatively, a spider) to remove the zucchini from the oil. Drop a few pieces of zucchini into the oil and gently swirl the oil as they fry. This swirling will allow the zucchini to move around a lot, assuring they fry more evenly on all sides. When they are light to medium brown, remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt and paprika. Repeat.
  • Serve immediately with lemon wedges.

FRIED ZUCCHINI



Fried Zucchini image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 10

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
1 cup water
1 egg
2 cups breadcrumbs
1/2 cup grated pecorino
2 large zucchini sliced 14 inch thick
salt and pepper
mayonnaise mixed with chopped parsley and lemon juice

Steps:

  • Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees Fvegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice.

NEELY'S FRIED ZUCCHINI



Neely's Fried Zucchini image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h27m

Yield 4 servings

Number Of Ingredients 17

Peanut oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
1/4 cup water
1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
  • Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
  • For the sauce:
  • Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS



Uncle Bill's Deep Fried Zucchini Strips image

An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.

Provided by William Uncle Bill

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, - 8 inches long
2 large eggs, beaten
2 tablespoons whole milk, homogenized
3/4 cup all-purpose flour
1/2 teaspoon seasoning salt
3/4 cup cracker crumb (saltines)
2 cups extra virgin olive oil (for deep frying) or 2 cups vegetable oil (for deep frying)
1 (2 ounce) package bearnaise sauce mix

Steps:

  • Wash and trim zucchini, (DO NOT PEEL).
  • Cut zucchini into about 2 1/2" long by 1/2" thick strips.
  • In a medium-size mixing bowl, beat eggs and milk until fluffy.
  • In a plastic bag, add flour, seasoning salt and shake well.
  • In a separate plastic bag, add finely crushed saltine crackers.
  • Dip zucchini strips in egg mixture.
  • Drop into flour mixture and shake well to coat.
  • Dip again into egg mixture.
  • Drop into crushed crackers and shake well to coat.
  • Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
  • Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
  • Zucchini should be crunchy.
  • Serve immediately with Bearnaise Sauce as a dip.
  • SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
  • NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
  • Also, Panko crumbs would be excellent or cornflake crumbs.
  • See recipe #382043.

FRIED ZUCCHINI



Fried Zucchini image

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

2 zucchini, quartered and sliced
1 onion, sliced into rings
½ cup all-purpose flour
½ cup cornmeal
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup vegetable oil for frying

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

EASY PAN-FRIED ZUCCHINI



Easy Pan-Fried Zucchini image

Breaded and pan-fried zucchini is a quick and easy side for meat, or you can serve it as a vegetarian main with other vegetables and a salad.

Provided by Caroline

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 6

1 zucchini, peeled and sliced
1 clove garlic, peeled
2 tablespoons all-purpose flour
1 egg, beaten
2 tablespoons dry bread crumbs, or more as needed
2 tablespoons olive oil, or more as needed

Steps:

  • Rub zucchini slices with garlic.
  • Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
  • Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 13.4 g, Cholesterol 81.8 mg, Fat 16.2 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 86.1 mg, Sugar 1.6 g

PAN-FRIED ZUCCHINI



Pan-Fried Zucchini image

Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave.

Provided by Judy Sing

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 4

3 zucchini
¼ cup yellow cornmeal
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
  • Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
  • When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

Nutrition Facts : Calories 112.1 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 2.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 5.1 mg, Sugar 2.6 g

FRIED ZUCCHINI



Fried Zucchini image

Fried food is probably not on anyone's lists of healthy eats, but you have to start with this: Fat is good for you. There are differences among fats, of course, but with trans-fats in full retreat and lard and butter making comebacks, the whole fat-eating thing is starting to make some sense. Of course, the key word is moderation. You can eat fat as long as it's high quality and you don't eat it to the exclusion of plants. That's one reason you shouldn't reject deep-frying at home; I do it about once a month. The second reason is that you know you love it. The third is that it can be fast and easy. The fourth is that you can deep-fry plants. (And anything else.)

Provided by Mark Bittman

Categories     brunch, dinner, lunch, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 medium zucchini, about 2 pounds
3 eggs
Salt
Black pepper
1 cup all-purpose flour
3 cups bread crumbs, preferably fresh
Neutral oil, such as canola or grapeseed, for deep-frying
1/4 cup chopped fresh parsley leaves for garnish
2 lemons, quartered, for serving

Steps:

  • Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
  • Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
  • Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
  • Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
  • Garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 1016, UnsaturatedFat 56 grams, Carbohydrate 90 grams, Fat 65 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 11 grams, TransFat 0 grams

NO-FRY EASY ZUCCHINI PARMESAN



No-Fry Easy Zucchini Parmesan image

I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.

Provided by sixofus

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 clove garlic, grated
2 zucchini, grated
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
  • Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
  • Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
  • Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 3.1 g, Cholesterol 18.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 212.4 mg, Sugar 1.1 g

FRIED ZUCCHINI



Fried Zucchini image

"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

Safflower oil
1 1/2 cups panko breadcrumbs
3/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 small zucchini, cut lengthwise into 1/2-inch thick wedges, then crosswise if desired
Lemon wedges, for serving

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.

STIR-FRIED ZUCCHINI



Stir-Fried Zucchini image

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

2 pounds sliced zucchini
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

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.

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QUICK & EASY BAKED ZUCCHINI | RECIPETIN EATS
2020-07-22 Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven. Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges"). Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper.
From recipetineats.com


CRISPY OVEN FRIED ZUCCHINI CHIPS - JERSEY GIRL COOKS
2020-06-23 Preheat oven to 425 degrees. Trim the ends off of the zucchini. Slice each zucchini into ¼ to ½ inch coins. Spray a baking sheet with cooking spray or line with parchment paper. Combine the Panko bread crumbs, Parmesan cheese and Italian seasoning then mix thoroughly.
From jerseygirlcooks.com


EASY ROASTED ZUCCHINI - BAKING MISCHIEF
2019-07-30 Preheat oven to 450°F and line a baking sheet with foil. In a large bowl, toss zucchini with olive oil. Pour oil-coated zucchini slices onto prepared baking sheet and arrange in a single layer. Sprinkle generously with salt and pepper and optional paprika. Bake for 10 to 15 minutes, until zucchini is fork-tender.
From bakingmischief.com


ZUCCHINI FRITTERS - DAMN DELICIOUS
2014-04-02 Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter ...
From damndelicious.net


54 BEST ZUCCHINI RECIPES | WHAT TO MAKE WITH ZUCCHINI
2022-03-11 In season from June to late August, this summer squash variety can star in so many ways: fried until crispy, shaved raw into a salad, baked into a cake and lots more.
From foodnetwork.com


FRIED ZUCCHINI RECIPE - HOW TO FRY ZUCCHINI (+VIDEO) | LIL' LUNA
2019-03-01 BATTER. Place some of the zucchini slices in the milk, making sure all sides get wet. Add this to the bag of flour, shake and then add back to bowl of milk. Add this to bag of bread crumbs and shake. FRY. Heat oil in a pan on medium heat. Add slices and fry until golden brown. Serve with Ranch or marinara.
From lilluna.com


EASY FRIED ZUCCHINI WITH FLOUR (NO BREADCRUMBS) - WHERE IS MY …
2020-05-28 Instructions. Slice the zucchini into ½ cm/ 0.2 inch thick slices. Place the flour on a plate. Beat the eggs in a shallow bowl. Coat the zucchini slices lightly with flour and pat the pieces with your hands to remove the excess flour. Heat 2-3 …
From whereismyspoon.co


FRIED ZUCCHINI RECIPE - HOW TO FRY ZUCCHINI | YELLOWBLISSROAD.COM
2020-06-02 Blanche sliced zucchini in boiling, salted water for 2-3 minutes. Let dry completely, then coat the zucchini in the flour/egg/breadcrumbs and arrange on a baking sheet. Freeze for 1-2 hours, then place the frozen zucchini in an airtight freezer bag and return to the freezer. To cook, just pop the frozen zucchini in the hot oil.
From yellowblissroad.com


FRIED ZUCCHINI RECIPES | ALLRECIPES
Butter Fried Zucchini. Rating: 3.5 stars. 36. Delicious pan fried zucchini fried in butter not oil! Easy to make too! You can even add a little bit of garlic powder and chili powder to spice things up a bit. By DeAnna L. Kelli's Fried Green Zucchini. Save.
From allrecipes.com


NO-FRY ZUCCHINI FRITTERS RECIPE - DIY JOY
Directions: In this awesome no-fry zucchini fritter recipe by The Perfect Refuge, on YouTube, you will learn how to make these delicious oven-baked fritters in a few easy steps. You begin by mixing your fritter ingredients in a bowl, the place scoops of them on a parchment-lined baking sheet. Image By: The Perfect Refuge Via YouTube.
From diyjoy.com


FRIED ZUCCHINI CHIPS - COMPLETELY DELICIOUS
2020-08-10 Set up an assembly line with the zucchini rounds, whisked egg, and breadcrumbs. Dip each zucchini round first in the whisked egg and then the breadcrumbs, making sure they're completely coated. Add the breaded zucchini to the skillet. Cook until golden brown, about 2 minutes per side. Transfer zucchini to a paper towel lined plate and sprinkle ...
From completelydelicious.com


GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE
2021-10-08 Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes. Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using).
From inspiredtaste.net


CRISPY KETO FRIED ZUCCHINI RECIPE – EASY AND LOW CARB
Zucchini – You can’t have Fried Zucchini without zucchini. Zucchini is a low carb and healthy vegetable, and tastes great this way! Pork Rinds – These small amazing treats add protein and substance to your outer coating without any carbs.. Parmesan Cheese – Used to help bind the coating together and also adds flavor and protein. Eggs – Helps keep your breading on your …
From icantbelieveitslowcarb.com


32 ZUCCHINI RECIPES IN A CASSEROLE YOU'LL ABSOLUTELY LOVE
2018-04-11 This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio. Go to Recipe. 8 / 32.
From tasteofhome.com


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