Zippy Zucchini Salad Food

ZIPPY ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

MEMA RIE'S ZIPPY ZUCCHINI

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

ZUCCHINI RIBBON SALAD

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

ZIPPY ZUCCHINI TART

Steps:

• Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
• In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
• Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.

ZIPPY ZUCCHINI

Steps:

• Cut Zucchini into rounds, seperate and discard the ends.
• pour ranch dressing into a sealable plastic bag, and add zucchini.
• Seal the bag.
• Shake your bag o' zucchini until each piece appears satisfactorily covered in ranch remove from bag, (you can dip your ranched slices into the parmesan here) place on a foil lined baking sheet.
• or place your ranched zucchini onto foil lined baking sheet and sprinkle parmesan cheese over all zucchini slices.
• broil on high, 6-8 inches away from flame for 7-8 minutes or this is even toaster oven friendly, but time is reduced to about 5 minutes.

ZIPPY ZUCCHINI SKILLET

Steps:

• Heat oil in large skillet.
• Add zucchini and onion, saute for 5 minutes.
• Stir in remaining ingredients, EXCEPT cheese.
• Cook and stir for 5 minutes.
• Remove from heat, place in bowl, and sprinkle with cheddar.

ZIPPY ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.