ZUCCHINI IN DILL CREAM SAUCE
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! -Josephine Vanden Heuvel, Hart, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine zucchini, onion, water, salt, bouillon and dill; bring to a boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain. , Combine flour and sour cream; stir half the mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened.
Nutrition Facts : Calories 71 calories, Fat 5g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FRIED ZUCCHINI WITH CRISPY LEMONS AND CRISPY HERBS
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours.
- Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F.
- Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool.
- Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano.
- Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly "swirl" the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini.
- Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges.
FRECKLED ZUCCHINI WITH LEMON-DILL CREAM
Make and share this Freckled Zucchini With Lemon-Dill Cream recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a small bowl.
- Heat 1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat.
- Add half of zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini from skillet; keep warm.
- Repeat procedure with 1/2 teaspoon oil and remaining zucchini slices. Serve with yogurt mixture.
Nutrition Facts : Calories 64.6, Fat 2.4, SaturatedFat 0.8, Cholesterol 3.4, Sodium 113.1, Carbohydrate 8.8, Fiber 2.2, Sugar 5.2, Protein 3.9
ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM
These zucchini fritters with lemony sour cream are a quick and easy way to use up an abundance of zucchini.
Provided by Sue Honkamp
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
- Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
- Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
- For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.
Nutrition Facts : Calories 98 kcal, Carbohydrate 6 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g
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