Three Cheese Fried Zucchini Food

CHEESE FRIED ZUCCHINI

Steps:

• In a plastic bag or shallow bowl, combine first 4 ingredients.
• Dip zucchini in egg, then coat with crumb mixture.
• In a medium skillet, fry in hot oil until golden brown and crisp, turning occasionally.
• Drain on paper towels and serve immediately.

THREE-CHEESE STUFFED ZUCCHINI

Steps:

• Heat oven to 350ºF.
• Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
• Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
• Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
• Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
• Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

THREE CHEESE STUFFED ZUCCHINI BLOSSOMS

Steps:

• Remove pistils from the blossoms, but leave the stems intact.
• Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
• Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
• Twist the petals together to seal.
• Finish stuffing all blossoms.
• Dip the blossoms 1 at a time into the beaten egg.
• Coat each blossom with flour.
• In a medium skillet, add enough light olive oil to cover by 1/2 inch.
• Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.

GOURMET ZUCCHINI FRITTERS (NO CHEESE!)

Steps:

• Shred the zucchini squash on a box shredder (large side) or with a mandolin.
• In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
• In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
• Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
• In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
• Place finished patties on paper towels to drain while finishing the remaining patties.
• Serve with lemon wedges as garnish, on the side.