Pan Fried Zucchini With Fresh Corn Food

PAN-FRIED ZUCCHINI

Steps:

• Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
• Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
• When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

CORN ZUCCHINI SKILLET

Steps:

• Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.

EASY PAN-FRIED ZUCCHINI

Steps:

• Rub zucchini slices with garlic.
• Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
• Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Steps:

• Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
• Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
• Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

PAN-SEARED ZUCCHINI

Steps:

• Trim the zucchini lengthwise on two opposite sides to create flat edges. Discard or compost the scraps and cut the zucchini in half lengthwise into two planks that are about ½-inch thick. (If you're using larger zucchini, you may get three planks from each one). Pat them dry with a paper towel, pressing gently but firmly on both sides to absorb any moisture.
• Heat a large (12-inch) cast iron or stainless steel skillet over medium high. Add the oil and heat until it's almost smoking. Add the zucchini, spacing them evenly in the pan and pressing lightly with a spatula so that the planks make contact with the pan. Sprinkle the tops with salt and pepper and cook for about 3 minutes, until the zucchini is nicely charred on the bottom. Lower the heat to medium, flip the zucchini, and season with salt and pepper again. Cook for 2 to 3 more minutes, until the bottom is charred.
• Turn the heat to low and add the butter, garlic and rosemary. Carefully tilt the pan, letting the garlic and rosemary cook in the butter for 30 seconds to 1 minute, until the butter has begun to brown. Spoon the butter over the zucchini, and cook for another minute, flipping them a few times to coat both sides with the butter.
• Transfer the zucchini to a serving platter, along with the garlic and rosemary, and spoon any butter that's left in the pan on top. Top with coarse sea salt, lemon zest and red-pepper flakes, and serve hot.

FRIED RICE WITH ZUCCHINI, CORN, AND BEANS

Steps:

• Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
• Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
• Remove pan from heat and let stand for 5 minutes.
• Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
• Cover and refrigerate until the rice is well chilled, at least 4 hours.
• Heat 2 T. oil in a large skillet over med-high heat.
• Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
• Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
• Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
• Transfer to a platter, loosely cover and keep at room temperature.
• Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
• Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
• Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
• Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.

CORN AND ZUCCHINI SAUTé

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

STIR-FRIED ZUCCHINI WITH CORN AND SWEET BELL PEPPER

Steps:

• In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
• Add the garlic and bell pepper.
• Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
• Add the cumin and hot pepper and cook, stirring, for 1 minute.
• Add the zucchini and season with the salt.
• Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
• Add the corn and cook, stirring frequently, until hot, about 2 minutes.
• Sprinkle on the lime juice and serve hot or at room temperature.

PAN-FRIED SWEET CORN

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

CORN AND ZUCCHINI FRITTERS

Steps:

• In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
• Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
• Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
• In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
• Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump).
• Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
• Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.

DELICIOUS SUMMERY ZUCCHINI AND CORN SKILLET

Steps:

• clean and cut zucchini in quarters long ways and then into cubes.
• cut off kernels from ears of corn.
• slice onion into rounds, VERY thinly.
• melt butter in a large skillet.
• Add onions and corn and sautee until onions are clear NOT browned.
• Add zucchini, salt and pepper to taste.
• Add about 1/2 cup fresh cold water.
• Cover skillet.
• Cook on medium until veggies are tender.
• Drain any excess water, add parsley and cheese, cover until melted and serve.

FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE

Steps:

• Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
• Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
• Serve vegetables on warm plates.
• Garnish with Toasted White Sesame seeds.

FRESH CORN AND ZUCCHINI CASSEROLE

Steps:

• Scrape the kernels from the corn. There should be about 2 1/2 cups.
• Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
• Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
• Heat the butter in a casserole and add the onions and pepper pieces.
• Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.