Zucchini Flats Recipes

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GRILLED SAVORY ZUCCHINI FLAT BREAD



Grilled Savory Zucchini Flat Bread image

Provided by Danny Boome

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 tablespoon olive oil, plus more for brushing
1 premade or store-bought pizza dough
All-purpose flour, for dusting
1/2 cup grated Parmesan
2 small zucchini, cut crosswise on a bias 1/8-inch thick
3 shallots, thinly sliced

Steps:

  • Preheat grill over medium-high heat.
  • Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm.

ZUCCHINI AND OLIVE FLATBREAD



Zucchini and Olive Flatbread image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

All-purpose flour, for dusting
1 pound pizza dough
1 tablespoon extra-virgin olive oil plus extra, for drizzling
1 large (8 ounce) zucchini, trimmed and cut into 1/8-inch slices
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 cups (4 ounces) shredded mozzarella
1 cup (2 1/2 ounces) grated Pecorino Romano
1/2 cup pitted sliced black olives

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.

ZUCCHINI FLATS



Zucchini Flats image

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

300 g zucchini (sliced into 2-3 mm slices)
1 onion (small, chopped fine)
1 garlic clove (chopped fine)
350 ml water
200 g flour (plain)
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme (chopped fine)
50 ml olive oil

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.

PAN-SEARED ZUCCHINI



Pan-Seared Zucchini image

A zucchini and a steak may not have much in common, but, like steak, zucchini takes incredibly well to the method of quickly searing in a smoking hot pan. Zucchini has a high water content, so cooking it fast means it retains its structure and doesn't release too much water, and doing so over high heat yields a beautiful char. A quick baste with brown butter, rosemary and garlic adds even more steakhouselike flavor. The recipe calls for 1½ tablespoons butter, but feel free to use a bit more if you like. Finally, choose smaller zucchini if you can; they tend to be less watery, more flavorful, and contain smaller seeds than their larger counterparts. If you can only find larger zucchini (or if you only have a 10-inch skillet), use two zucchini instead of three to avoid crowding the pan.

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

3 small zucchini (6 to 8 inches each)
1 tablespoon grapeseed, safflower or other high-heat cooking oil
Kosher salt and black pepper
1 1/2 tablespoons unsalted butter, plus more to taste
1 garlic clove, peeled and smashed
1 fresh rosemary sprig (or 1/4 teaspoon dried rosemary)
Coarse sea salt, for serving
Lemon zest, for serving
Red-pepper flakes, for serving

Steps:

  • Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
  • Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
  • Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
  • Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.

ZUCCHINI FLATS



Zucchini Flats image

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

3/4 cup grated parmesan cheese
2 eggs
2 tablespoons flour
2 teaspoons finely chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup milk
2 large zucchini, 7 inch long each
flour
vegetable oil
addition grated parmesan cheese

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

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Top Asked Questions

How to cook zucchini for fried food?
This Pan Fried Zucchini recipe can literally be made in less than 10 minutes, maybe even less than 5 minutes. Slice the Zucchini. In a large skillet, drizzle olive oil. Add Slices of zucchini and minced garlic. Heat over medium-high heat. Season liberally with salt and pepper.
How do you cook zucchini slices?
It really makes each slice so uniform and they cook evenly. In a large skillet, drizzle with olive oil. Add the slices of zucchini in a single layer and minced garlic. Season with salt and pepper. The zucchini will only take a few minutes to cook. Make sure to stir frequently until they start to brown.
How to make zucchini Parmesan?
Place the sliced zucchini on a flat surface with towels or paper towels. Sprinkle both sides of the zucchini with salt. Allow the zucchini to sit for 30 minutes. Heat a saucepan on medium-high heat and add butter. When melted, add garlic. Add in cream cheese, whipping cream, Parmesan reggiano, and shredded cheddar cheese.
How to make zucchini bread?
Instructions Wash zucchini and trim ends. Place grated zucchini in a large bowl and stir in 1 tsp salt. After 10 minutes, squeeze handfuls of zucchini over the sink to remove extra water. Add another 1/4 tsp salt, or to taste. In a small bowl combine 1/2 cup flour and 1/2 tsp baking powder, then stir into the zucchini mixture.

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