Zucchini Spears Recipes

ROASTED PARMESAN GARLIC ZUCCHINI SPEARS

Steps:

• Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
• In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.
• Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

ZUCCHINI PICKLES

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

BATTER-FRIED ZUCCHINI SPEARS WITH BASIL

Steps:

• In a bowl whisk together flour, beer, and salt and season with pepper.
• Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
• In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
• Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini into quarters lengthwise, then cut in half crosswise.
• In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
• Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
• Remove from heat, sprinkle with cheese, and serve immediately.

ZUCCHINI SPEARS

Steps:

• In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse very well under running cold water. Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
• Add the vegetables,cover and let infuse for 1 hour off heat.
• Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
• Bring the vegetables back to a boil to heat through.
• Pack into jars.
• Top with a dash of the crisp granules.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. Screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil, cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands after 12 hours, label and store in a cool dark place.

ZUCCHINI SPEARS

Steps:

• Cook zucchini in boiling salted water until crisp-tender, about 1 minute. Drain and sprinkle with salt.