CRISPY FRIED ZUCCHINI
Crispy Fried Zucchini is simple, scrumptious and totally drool worthy for something that is so quick and easy to make! Fried to crispy golden perfection and just begging to be dipped into whatever you please, these little coins of goodness are your new favorite snack.
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil: In a large skillet.
- Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
- Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
- Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.
Nutrition Facts : Calories 270 kcal, Carbohydrate 44 g, Protein 11 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 105 mg, Sodium 503 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
PARMESAN FRIED ZUCCHINI
Turn your fresh zucchini into a great appetizer using breadcrumbs and Parmesan. Excellent served hot, but equally delicious prepared ahead of time and served at room temperature.
Provided by lilcupcake
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 11.4 g, Cholesterol 68.7 mg, Fat 8.2 g, Fiber 1.7 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 350.2 mg, Sugar 2.7 g
BROILED ZUCCHINI WITH HERBS
Easy, classically Mediterranean, this zucchini emerges from the broiler with a still somewhat firm texture, coated with a lemony glaze and flavored with sweet herbs. This is also good grilled over the coals in good weather. Try cutting this on the diagonal to make elongated oval slices, good for both broiling and grilling techniques. This recipe is from Moosewood Low Fat Favorites!
Provided by Sharon123
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- In a large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt, and pepper.
- Toss the zucchini and tomatoes with this mixture until evenly coated.
- Place the vegetables on a baking sheet and broil for 8 to 10 minutes, until the zucchini is just tender.
- Serve immediately.
Nutrition Facts : Calories 121.1, Fat 5.3, SaturatedFat 0.8, Sodium 120.9, Carbohydrate 17.8, Fiber 5.4, Sugar 8, Protein 5.3
ZUCCHINI WITH SUMMER HERBS
A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
- Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
- Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
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4.4/5 (18)Total Time 30 minsCategory AppetizersCalories 449 per serving
- Preheat the oven to 425°F and line two baking sheets with parchment paper. Drizzle each with 1 tablespoon of the olive oil (2 tablespoons total).
- Prepare three shallow dishes in an assembly line. In the first bowl, mix the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. In the middle bowl, add the eggs. In the last bowl, mix the breadcrumbs, 1/2 cup of the grated parmesan, 1 teaspoon of the lemon zest, the parsley, basil, the garlic powder, 1/2 teaspoon of the salt, and the remaining 1/2 teaspoon of pepper.
- If the zucchini noodles are particularly long, chop them into approximately 6-inch pieces to resemble curly fries.
- Working in batches, dredge the zoodles first in the flour, then the egg, and then the panko-parmesan mixture. Shake off any excess crumbs and without crowding them, arrange the breaded zoodles in a single layer onto the prepared baking sheets.
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