ZUCCHINI ROUNDS
Make and share this Zucchini Rounds recipe from Food.com.
Provided by Nanny Annie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir together dry ingredients.
- Stir in beaten eggs until moist.
- Fold in zucchini.
- Melt oleo in skillet over medium heat.
- Use 2 Tablespoons mix for each round. Fry 2-3 minutes on each side until golden brown.
- Adding 1/2 cup grated carrot makes it even more delicious.
- This is optional too, but I added grated onions and hot peppers to my mix.
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
ROASTED ZUCCHINI
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
FRIED ZUCCHINI ROUNDS
The purchase of an electric deep fryer inspired a backyard deep-frying shindig. For this recipe, I got the crunchiest results from a classic flour/egg/bread-crumb method. Dip the food in flour, then in egg, then in bread crumbs. If you do it once with the zucchini slices, you get a deeply craggy, golden shell surrounding a tender vegetable chip. Dip it twice and it's twice as good.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
- In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 307 milligrams, Sugar 3 grams, TransFat 0 grams
ZUCCHINI ROUNDS WITH ROASTED TOMATOES
The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
- Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
- Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
- Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.
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