ZUCCHINI CHIPS
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 1
Steps:
- Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.
QUICK-PICKLED ZUCCHINI
Steps:
- In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, chile flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes.
- Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars.
- Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week.
QUICK BAKED ZUCCHINI CHIPS
A quick, healthy way to use some of that zucchini from your garden!
Provided by KRISRIZZIO
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
- Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 13.8 g, Cholesterol 2.4 mg, Fat 1.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 0.7 g, Sodium 339.6 mg, Sugar 2.7 g
BAKED ZUCCHINI CHIPS
A delicious, quick and healthy way to use zucchini! I have also used yellow squash instead. This is also great cooked on the George Foreman. I heat mine to 450 deg and cook about 15-20 minutes, or until lightly browned.
Provided by hollyberry117
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese.
- Place the egg whites in a separate bowl.
- Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
- Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
EASY BAKED ZUCCHINI CHIPS
The garlic olive oil is the secret here. Try to find garlic-infused olive oil; I found it at a local olive oil producer.
Provided by Lorie
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 69.1 calories, Carbohydrate 2 g, Fat 6.9 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 166 mg, Sugar 1 g
BAKED ZUCCHINI CHIPS
I love using these as a healthier alternative to fries or chips with my meals. Very yummy!
Provided by laureng
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
- Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 13.4 g, Cholesterol 2.4 mg, Fat 8.5 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 311.1 mg, Sugar 2.4 g
ZUCCHINI CHIPS
Time 30m
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
- Put flour in a shallow bowl, then fill another bowl halfway with cold water. Cut zucchini into paper-thin rounds with slicer, then separate slices. Put 12 slices in 1 sieve and dip into water, shaking off excess. Transfer slices to flour and dredge, then gently shake in second sieve to remove excess flour.
- Fry coated slices in oil, turning and separating, until golden brown, 1 to 2 minutes. Transfer zucchini chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in same manner. Serve warm.
CHOCOLATE ZUCCHINI LOAF CAKE
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.
Provided by Jesse Szewczyk
Categories quick breads, dessert
Time 3h30m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
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