Zucchini Flats Recipes
ZUCCHINI FLATS
Yummy, crispy strips of zucchini that can be eaten as an appetizer or side dish. Use larger, at least 7" long, zucchini for this dish.
Provided by Hey Jude
Categories Cheese
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine 3/4 cup of cheese, eggs, 2 tablespoons flour, parsley, salt, pepper, garlic and milk; whisk or beat until smooth; cover and refrigerate for at least 15 minutes.
- Cut zucchini in half cross-wise, then into lengthwise slices about 1/4 inch thick; lightly dust each piece with flour.
- Heat about 1/4 cup of vegetable oil in a wide frying pan over medium heat; using a fork, dip each zucchini slice into cheese mixture, thickly coating both sides; place in pan, a few pieces at a time, and cook, turning once, until golden brown on both sides.
- Drain briefly on paper towels, then transfer to a serving plate and keep warm until all are cooked (add additional oil to pan as needed).
- Sprinkle to taste with additional cheese and serve.
Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 4.4, Cholesterol 124.4, Sodium 782.1, Carbohydrate 10.7, Fiber 2, Sugar 3.2, Protein 13.3
ZUCCHINI FLATS
Don't be put off by the simplicity of this dish. This is very similar to a focaccia, but without yeast and simpler to make. It is meant to be thin and crispy. I use a swiss roll tray measuring 20 cm x 30 cm. This is important so that the batter will be thin and crisp up nicely.
Provided by Wild Thyme Flour
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 230 degrees Celsius. Use some of the olive oil to saute the onions and garlic only.
- In a mixing bowl, mix the water, the rest of the olive oil, the salt, pepper and flour. This will be a very liquid mixture.
- Add the sliced zucchini and the sauted onions. Mix.
- Line the swiss roll pan with baking paper and spray with pam, or oil. Pour in the mixture , drizzle top with some extra olive oil, season with some more salt and pepper and sprinkle on some extra thyme.
- Bake for 40- 45 minutes until the sides are golden brown.
- Slice into large squares.
ZUCCHINI AND OLIVE FLATBREAD
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.
- Sprinkle the flatbread with the remaining oregano, cut into wedges and serve.
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