ZUCCHINI CAKES WITH HERB SOUR CREAM
"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.
Provided by Trisha Yearwood
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
- Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.
PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
SKILLET PARMESAN ZUCCHINI RECIPE
Enjoy this zucchini recipe that includes other skillet-cooked and crisp-tender vegetables topped with tasty mozzarella and Parmesan. So easy-and so good.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
- Stir in pasta sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.
- Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
ZUCCHINI PARMESAN
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. -Sandi Guettler, Bay City, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
Nutrition Facts : Calories 81 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 581mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ZUCCHINI PATTIES
These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.
Provided by Sherlie A. Magaret
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g
ZUCCHINI-PARMESAN PANCAKES
If you love zucchini and Parmesan cheese, then you will love these delicious pancakes. Serve with a side order of sour cream.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 26m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine all ingredients except butter and oil.
- In a skillet, melt butter and oil to medium-high; drop zucchini mixture by cupfuls into skillet.
- Press lightly to flatten.
- Fry until golden brown and crispy, about 2 minutes on each side.
- Serve with sour cream if desired.
Nutrition Facts : Calories 397.2, Fat 28.4, SaturatedFat 10.3, Cholesterol 100.8, Sodium 457, Carbohydrate 24.4, Fiber 1.6, Sugar 3.8, Protein 11.9
PARMESAN ZUCCHINI
Leslie Kvidal writes from Pascagoula, Mississippi, "The only way my daughter would eat zucchini was in a cake, until I came up with this Italian-style recipe one day. She had to have seconds!"
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute the zucchini, onion and seasonings in oil for 4-6 minutes or until crisp-tender. Reduce heat to medium. Stir in Parmesan cheese; cook for 1-2 minutes or until cheese is melted.
Nutrition Facts :
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