Fried Zucchini Sticks Recipe
Ingredients:
4 pcs of zucchini; quartered lengthwise and halved crosswise
1 c of flour; sifted
1 c of breadcrumbs
2 pcs of garlic cloves (medium)
6 pcs of basil leaves (fresh or 1 tsp dried)
3/4 Tbsp of salt
1/2 Tbsp of pepper (freshly ground)
2 pcs of eggs (large)
3 c of oil
Instructions:
Place the flour inside a (paper) bag; set on the side. Combine breadcrumbs, basil, and garlic inside the processor; process to blend well.
Season salt & pepper then transfer on another (paper) bag; set on the side.
Beat the eggs thoroughly on a bowl; set on the side.
Place 6-8 sticks of zucchini onto the bag with four; shake till coated well; shake well to remove extra flour. Gently dip onto eggs and transfer on the bag with seasoned breadcrumbs; shake till coated well.
Arrange them onto paper towel-lined cooking sheet. Do the same to remaining sticks of zucchini.
Heat the oil on a deep pan (375 degrees F). Fry 6-8 coated sticks of zucchini for 7 mins till golden. Place onto paper towel(s) to drain excess grease. Do the same to remaining coated sticks of zucchini.
Sprinkle salt then serve at once.
>> Fried Zucchini Sticks Recipe
Zucchini And Porcini Risotto Recipe
Ingredients:
1/2 lb zucchini
1/3 oz of mushrooms (porcini, dried)
1/4 lb tomatoes (plum)
1 pc clove of garlic; peeled
Salt
1 stalk of celery; minced
3 c of rice (short-grain, Arborio or Vialone-nano)
1 Tbsp of parsley; chopped
1/4 c of butter
1 c of dry wine (white)
2 Tbsps of chives; minced
A tsp of mint; torn
Instructions:
Trim zucchini ends then place into bowl w/ cold water salted slightly so it covers it and soak for half an hour.
Combine boiling hot water and mushrooms (dried) so it covers in a small mixing bowl. Then, soak ’til mushrooms become soft approximately 20 mins.
Bring two-quarts water into a boil inside a big pot. Then cut a shallow X into base of tomatoes then add it to the boiling hot water then cook for 30 secs.
Remove then rinse below cold running water. Peel the tomatoes and cut into two, squeeze seeds out and coarsely chop.
Keep the water into near a boil. Meanwhile, shred the zucchini in a food-processor or grater. Drain the mushrooms, squeeze-dry, and reserve soaking-water for the soup. Finely chop the mushrooms.
In heavy skillet, cook parsley, 2 Tbsps butter, celery and garlic on medium stove heat ’til celery becomes soft for 5 mins.
Add the rice, cook for 3 mins, stir ’til rice dryly sings when it is stirred in pan’s bottom. Add wine then cook, constantly stirring, ’til it evaporated. Start adding the boiling hot water into skillet, one cup each time.
Next, cook ’til every liquid addition evaporates, stir to prevent sticking. Add grated zucchini after adding 3 c water then add an additional c of water then cook it down.
Next, add tomatoes and mushrooms, begin to add water half a cup each time. The total will make five cups.
Once the rice turns chewy slightly though not chalky, take out of heat, adding rest of butter, mint along w/ chives.
Vigorously stir for a minute so it blends well. Season w/ salt, immediately serve; serves 6 if entree, 8 for appetizer.
>> Zucchini And Porcini Risotto Recipe
Zucchini Nut Muffins Recipe
Ingredients:
3 eggs (large)
1 c of oil (corn oil)
1 Tbsps of vanilla extract
2 c of zucchini (unpeeled); shredded
2 c of sugar (refined)
2 c of flour (unsifted)
1 Tbsp of cinnamon (ground)
1-1/2 tsp of baking soda (Arm & Hammer)
1-1/2 tsp of salt
1/4 tsp of baking powder (Calumet)
1 c of chopped nuts
Instructions:
Preheat the oven (400 degrees F). Grease some muffin cups; set on the side.
Combine the eggs, vanilla, zucchini, and oil inside a bowl; mix thoroughly. Add sugar, flour, cinnamon, soda, salt, baking powder, and nuts; stir thoroughly till moistened.
Fill onto prepared muffin cups, about two-thirds full. Place inside preheated oven and bake them for eighteen mins.
>> Zucchini Nut Muffins Recipe
Radish Sandwiches On Zucchini Basil Muffins Recipe
Ingredients:
1-1/4 c of flour (All-purpose)
3/4 tsp of salt
1 tsp of baking powder (double-acting)
1/2 tsp of pepper (black); ground fresh
2 Tbsps of shortening (vegetable); softened
1/2 tsp of baking-soda
1 Tbsp of sugar
8 pcs of radish; thinly sliced
1 pc of egg (large)
1/4 c of buttermilk
3 Tbsps of buter (unsalted); softened
1/2 c of leaves of basil; chopped finely
1 c of zucchini; scrubbed & grated coarsely
Instructions:
Whisk flour, baking-soda, salt, pepper and baking powder together in small mixing bowl. Then, cream shortening w/ sugar and beat egg w/ buttermilk into shortening in separate bowl.
Beat ’til mixture combines well then stir zucchini along w/ basil in. Add flour mix to zucchini mix, stir batter ’til fairly combined then divide among the 24 pcs of gem-tins (well-buttered, 1/8 c each).
Bake muffins about 15 – 18 mins in center of oven preheated to 400 degrees F ’til tester will come clean when taken out after inserting.
Turn muffins onto rack; let muffins cool. Horizontally, halve muffins then spread butter on the sides cut. Sandwich slices of radish in between muffin halves; makes 24 pcs of sandwiches.
>> Radish Sandwiches On Zucchini Basil Muffins Recipe
Zucchini, Potato And Egg Skillet Supper Recipe
Ingredients:
Salt
Pepper
4 whole eggs
1/4 c of chives or scallions (fresh); minced
2 &1/2 c of zucchini; grated
2 pcs of potatoes; skins removed & sliced
1/4 c of olive oil
Instructions:
Pan fry potatoes in oil for five minutes ’till soft. Add the scallions and zucchini the cook one minute. Using another bowl, whisk the eggs then add the vegetables. Dust with pepper and salt according to your taste.
Mix well. Fry the egg batter for five minutes ’till bottom’s nicely charred. Flip to the other side then cook five minutes more. Slice into eight pieces. Good for four.
>> Zucchini, Potato And Egg Skillet Supper Recipe
Zucchini Dinner Rolls Recipe
Ingredients:
1 c of zucchini; grated coarsely
1/2 tsp of salt
1 pack of dry rapid-rising yeast
3.5 c flour
1/2 tsp of sugar
1 c of hot water about 120-130 deg
1/3 c of cheese (Parmesan); grated
1 Tbsp of canola oil
Instructions:
Combine salt and zucchini in the colander and set it aside about half an hour. Mix yeast, 3 c flour, sugar along w/ cheese minus 1 Tbsp cheese in large mixing bowl.
Press grated zucchini so they are well-drained, add them in flour mix and toss so it evenly mixes.
Stir oil and water in flour mix so a tender dough is made. Turn to a floured surface then knead and use 1/2 c flour ’til dough turns elastic and smooth.
Shape the dough to one ball; turn once. Then, cover w/ damp piece of cloth then allow dough to rise for 20 mins.
Grease 9-inch baking square pan or 12 muffin-cup pans and punch the dough down, dived to 12 pcs of balls then place into pan or cups.
Then, sprinkle the rolls w/ rest of cheese and cover the pan w/ damp piece of cloth then let the dough to rise ’til it doubles, approximately 40 mins.
Heat the oven (400 deg F) then bake the rolls for 20-28 mins ’til golden-brown. Take out from the pan then put on rack so they cool.
>> Zucchini Dinner Rolls Recipe
Fried Zucchini With Garlic Yogurt Recipe
Ingredients:
4 pcs of garlic cloves (large); crushed
1 tsp of salt (fine)
2 c of yogurt (plain)
Vegetable oil; for deep frying
1-1/2 c & 1 c of flour (all purpose)
3/4 to 1 c of water
4 pcs of zucchini (large); sliced thinly, diagonally
Instructions:
Combine a teaspoon of salt and garlic inside a bowl then add yogurt; mix thoroughly. Place inside the refrigerator, covered. Pour the oil at about 1-1/2 inch up the saucepan; heat at 350 degrees F.
Place 1-1/2 cups of flour on a bowl then add enough amount of water to make a medium-thin mixture of batter, while stirring constantly till smooth.
Place the rest of flour on another bowl. Toss the zucchini with flour till well coated. Dip onto batter then fry for 3 mins on each side till golden; drain on paper towel(s).
Place the yogurt on a bowl then place on a large serving platter, on its center. Place the zucchini around it. Serve at once.
>> Fried Zucchini With Garlic Yogurt Recipe
Ham And Zucchini Frittata On Crusty Rolls Recipe
Ingredients:
5 pcs of eggs (large)
1/4 c of grated cheese (Parmesan)
1/2 tsp of salt
1/4 tsp of pepper (black)
2 Tbsps of oil (olive oil)
1-1/2 c of zucchini; shredded
3 pcs of onions (green); chopped
3/4 c of ham; diced finely
2 Tbsps of dill (fresh); chopped
3/4 c of shredded cheese (Swiss)
4 pcs of rolls (crusty)
2 Tbsps of mustard (sweet)
1/2 pc of watercress bunch; trimmed
8 pcs of tomato slices
8 pcs of cucumber slices
Instructions:
Combine eggs, salt, pepper, and Parmesan on a bowl; whisk thoroughly and set on the side.
Heat the oil on a nonstick (ovenproof) skillet above moderately high heat then add onions and zucchini; saute for 3-5 mins till cooked through and slightly brown. Add dill and ham then cook for two mins, while stirring constantly.
Pour over the mixture of egg and cook above moderate heat, at about 2 mins. Sprinkle over the (Swiss) cheese then place inside a broiler; broil for 2-3 mins till cheese has melted and the eggs have set. Transfer on a plate then let it cool slightly.
Cut it into four pieces. Slice the rolls to open then spread mustard in it. Place the frittata, tomato, cucumber, and watercress inside. Serve at once.
>> Ham And Zucchini Frittata On Crusty Rolls Recipe