Zucchinibuffalochili Recipes

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BUFFALO ZUCCHINI FRIES



Buffalo Zucchini Fries image

This crunchy snack boasts all the flavors of everyone's favorite wings - but lets vegetarians dig in, too.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
1/4 teaspoon cayenne pepper
2 large eggs, beaten
2 1/2 cups panko breadcrumbs (see Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini), cut into 3- inch-by-1/4-inch sticks
1/2 cup hot sauce, such as Frank's
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon white vinegar
1/4 cup crumbled blue cheese
1/4 cup celery leaves
Celery and carrot sticks (optional)

Steps:

  • Adjust 2 oven racks to the top and bottom third of an oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  • Combine the flour, 1/2 teaspoon salt and cayenne in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the breadcrumbs and 1/2 teaspoon salt in a third large plastic bag.
  • Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  • Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  • Meanwhile, make the Buffalo sauce: Combine the hot sauce, butter and vinegar in a small saucepan and heat over medium, stirring, until all of the butter has melted and the sauce is warm. Set aside and keep warm.
  • Arrange the fries on a platter and drizzle them with the Buffalo sauce. Sprinkle the blue cheese and celery leaves over the top. Serve with celery and carrot sticks if desired.

ZUCCHINI BUFFALO CHILI



Zucchini Buffalo Chili image

Last summer we were drowning in round French zucchini, and I wanted a way to use a lot of it in an interesting way while still staying low fat and low calorie. I found a "Fiery Buffalo Chili" recipe at wildoats.com and modified it to, among other things, use way way more zucchini and/or squash than the original. I vary the heat-producing ingredients to whim, often using combinations that include roasted peeled New Mexico peppers or habaneros (fresh or smoked).

Provided by Rainier Wolfcastle

Categories     One Dish Meal

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs ground buffalo meat
2 tablespoons oil
2 cups onions, diced
4 cups zucchini, diced
2 cups yellow squash, diced
4 garlic cloves, minced
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans
4 tablespoons chili powder
1 1/2 tablespoons ground cumin
2 teaspoons cayenne
2 teaspoons sea salt
1 bunch cilantro (optional)

Steps:

  • Heat a large soup pot over medium heat. Add oil, onion, zucchini, squash, and garlic and sauté for 5 minutes, or until soft.
  • Add buffalo, cook and stir until brown.
  • Add diced tomatoes, tomato paste, beans, chili powder, cumin, cayenne and salt.
  • If chili is too thick, add water or beer to achieve desired consistency. Simmer for at least 1 hour.
  • Ladle into bowls and serve piping hot. Garnish with cilantro and/or whatever you usually like atop your chili.

Nutrition Facts : Calories 350, Fat 7.2, SaturatedFat 1.3, Cholesterol 52.2, Sodium 1606.8, Carbohydrate 42.5, Fiber 11.4, Sugar 15.6, Protein 33.5

ZUCCHINI CHILI



Zucchini Chili image

Provided by Rachael Ray : Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional

Steps:

  • Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
  • Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
  • While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
  • To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
  • Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

LOW-CARB ZUCCHINI "RAVIOLI" RECIPE BY TASTY



Low-Carb Zucchini

Here's what you need: medium zucchinis, olive oil, garlic, fresh spinach, ricotta cheese, fresh basil, salt, pepper, marinara sauce, shredded mozzarella cheese

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 medium zucchinis
olive oil, to taste
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 cup ricotta cheese
2 tablespoons fresh basil, finely sliced
salt, to taste
pepper, to taste
1 cup marinara sauce
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  • Transfer the zucchini strips to a plate then layer two strips vertically and two strips horizontally to make a cross. Repeat process with remaining strips.
  • Heat a pan over medium-high heat.
  • Add olive oil then garlic and sauté for 30 seconds to 1 minute.
  • Add spinach, salt, and pepper. Sauté for 1-2 minutes, until wilted down.
  • Remove from heat and allow to cool for 10 minutes.
  • In a large bowl, add the spinach and garlic. Add the ricotta, basil, salt, and pepper. Mix until well combined.
  • Using a spoon or cookie scoop, scoop approximately 1 tablespoon of the mixture and place in the middle of each zucchini noodle cross.
  • Fold each side to seal the ricotta mixture then flip over the ravioli so the seam side is on the bottom.
  • In a baking dish pour the marinara sauce then smooth with a spatula.
  • Evenly place the zucchini raviolis then top with mozzarella cheese.
  • Bake for 15-20 minutes.
  • Serve with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 18 grams, Fat 35 grams, Fiber 4 grams, Protein 24 grams, Sugar 8 grams

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