Ruthies Zucchini Rounds Food

GRILLED ZUCCHINI BRUSCHETTA

Steps:

• Heat grill to medium high.
• Place zucchini rounds on a cookie sheet, sprinkle with olive oil, sea salt, and pepper.
• Grill 3-4 minutes per side or until edges are slightly softened and grill marked.
• To chiffonade basil leaves- stack, roll, and thinly slice with a sharp knife.
• Place a slice mozzarella, slice of tomato, and sprinkle of basil on each zucchini round.
• Place each appetizer on serving plate, sprinkle with additional olive oil and balsamic vinegar.
• Serve warm and enjoy!

ZUCCHINI ROUNDS

Steps:

• Stir together dry ingredients.
• Stir in beaten eggs until moist.
• Fold in zucchini.
• Melt oleo in skillet over medium heat.
• Use 2 Tablespoons mix for each round. Fry 2-3 minutes on each side until golden brown.
• Adding 1/2 cup grated carrot makes it even more delicious.
• This is optional too, but I added grated onions and hot peppers to my mix.

PANKO-CRUSTED PARMESAN ZUCCHINI ROUNDS

Steps:

• Using three shallow bowls, set up dredging station. In first bowl, combine flour and pepper. In second bowl, beat eggs. In third bowl, stir together Panko, salt and Parmesan cheese.
• Heat oil in deep cast-iron skillet over medium heat until a breadcrumb dropped in the oil creates bubbles and turns brown.
• Working in small batches, dredge zucchini rounds in flour, then submerge in beaten eggs and dredge in Panko crumbs.
• In batches, lower breaded zucchini rounds into hot oil; fry about 3 minutes, or until golden brown all over. Remove from pan; place on paper towel to soak up excess oil. Repeat with remaining zucchini rounds.
• Serve with your favourite dipping sauce.

PARMESAN ZUCCHINI ROUNDS

Steps:

• Divide eggs, flour, and parmesan cheese between three medium-sized bowls. Whisk both eggs.
• Slice zucchini into round, uniformly thin slices either with a sharp knife or mandolin. Toss zucchini slices in egg, then a thin layer of flour. Then, toss in egg again, followed by parmesan cheese.
• Place vegetable oil into a large pan. Fire up pan to high heat and wait until the oil is sizzling hot. Sauté zucchini rounds 2 minutes per side. Lightly sprinkle salt and pepper on each side. Once finished, set on a paper towel to absorb oil and let cool for five minutes.

FRIED ZUCCHINI ROUNDS

Steps:

• Place the zucchini into a colander in the sink, and lightly sprinkle with salt, tossing to coat. Let sit for 20 minutes, then pat very dry with paper towels.
• In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
• Place flour, eggs and bread crumbs into three separate, wide bowls; season bread crumbs with salt and pepper. Dip each zucchini round into flour, then egg, then bread crumbs (repeat for an extra crispy coating). Working in batches, fry until golden-brown, about 2 minutes, turning once. Drain on paper towels. While warm, season with salt. Serve with lemon wedges if desired.

RUTHIE'S ZUCCHINI ROUNDS

Steps:

• In a shallow dish , combine bread crumbs and Parmesan cheese; set aside. Place flour in shallow dish; set aside. Beat two eggs in shallow dish and set aside.
• Heat 2 tablespoons butter in skillet over medium heat.
• Season zucchini rounds with salt and pepper. Dredge in flour, beaten egg, then bread crumb mixture. Saute until golden brown.

ZUCCHINI ROUNDS

Steps:

• Combine Bisquick, cheese, salt and pepper.
• Add eggs.
• Fold in zucchini.
• Drop into a skillet with a few T. oil
• Fry a couple minutes on each side.