ZUCCHINI PUFFS
A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!
Provided by Anna B
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
- Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
- Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.8 g, Cholesterol 62 mg, Fat 21 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 405.7 mg, Sugar 1.7 g
BAKED ZUCCHINI PUFF CASSEROLE
A wonderful, easy crowd pleaser! Super simple and the texture is divine.
Provided by Deb Crane
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine all ingredients. ( I like to mix the eggs,oil and Bisquick first and then add the rest of the ingredients for ease of blending) Mix very well. Pour mixture into a greased 8x8 baking pan. (or a 1 1/2 quart baking dish)
- 2. Bake in a preheated 350 degree oven for 45-50 minutes.
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
ZUCCHINI-CHEESE PUFF
This is wonderful served right from the oven! With a side of buttered mixed vegetables and Recipe #101266, a heavenly dinner!
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
- Press the zucchini with a wooden spoon to extract the liquid.
- Heat the oil in a heavy 10-inch skillet over moderate heat.
- Sauté the onion until soft, about 5 minutes.
- Preheat the oven to 350°F.
- In a large bowl, mix the eggs and ricotta.
- Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
- Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
- *At this point the mixture can be stored.
- Refrigerate in the tightly covered casserole for up to 12 hours.
- •Bake, uncovered, until the center is set, 45 to 55 minutes.
- The mixture will rise slightly.
- Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
- Serves 4.
- Enjoy!
- •Serving later:.
- Preheat the oven to 350PF.
- Proceed as above with baking except bake 60 to 70 minutes.
CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)
This is one way I like to eat zucchini. It's from the Better Homes & Gardens cook book. I often use half zucchini and half yellow crookneck squash and Ritz for the cracker crumbs.
Provided by AngieME
Categories < 60 Mins
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
- In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
- In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.
SRIRACHA ZUCCHINI AND CHEESE QUICHE
Steps:
- Preheat oven to 350 and lightly grease a 9-inch round pan. I like to use the pans that has straight up edges vs pie pans.
- Grate zucchini on a large grater, squeeze the juice out and set aside.
- In a large mixing bowl, whisk together eggs, sour cream, sriracha seasoning and flour, until completely mixed and smooth. Be careful adding extra salt because the seasoning mix has some salt in it. You can add an extra teaspoon of seasoning if you want to go a little spicier.
- Center puff pastry dough in the baking pan and very lightly press it in the corners of the pan so the dough hugs the pan. The corners of the dough that are sticking out, you can cut and use to even out other parts of the crust.
- Spread prepared zucchini over the bottom of the dough, evenly.
- Slowly pour egg mixture in a circular motion so it hits all parts of zucchini.
- Spread shredded cheese over the top.
- Bake for about 35 minutes. Center will be slightly jiggly but raised and edges will be set.
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- Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking.
- In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.
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- Preheat oven to 400 degrees. Using a mandolin or something similar, finely slice the zucchini to about 1/8-inch thickness. Whichever method you use, make sure the zucchini are thin enough to bend without breaking.
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- Preheat oven to 400F. Score a 1/4 inch border around edges of pastry, prick all over with a fork. Bake for 10 minutes, pressing down with the back of a spoon if the pastry puffs up.
- Spread ricotta mixture on warm pastry. Top with zucchini, overlapping slightly. Brush with olive oil and sprinkle with chili flakes and salt.
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Servings 24Calories 32 per servingTotal Time 37 mins
- Combine water and margarine in a medium saucepan; bring to a boil. Reduce heat; add flour and garlic salt, stirring vigorously over low heat until mixture leaves sides of pan and forms a smooth ball, about 1 minute. Remove from heat.
- Add egg substitute to flour mixture, beating with a wooden spoon until smooth. Stir in zucchini and cheese.
- Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 400° for 22 to 24 minutes or until puffed and golden.
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- Roll out your puff pastry to about 10 by 14 inches, and score a border along the sides that’s about 1/2 inch wide. prick the middle a few times with a fork.
- Spread 1/2 cup of ricotta cheese evenly onto the inside of the border, and add the following, evenly, on top of the ricotta: thinly sliced garlic, thyme leaves, garlic powder, and 1/2 cup Parmesan cheese.
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Reviews 2Category AppetizersCuisine AmericanTotal Time 35 mins
- Preheat oven to 400 degrees. Unfold the pastry onto a baking sheet lightly coated with cooking spray. Brush the puff pastry with olive oil and sprinkle a pinch of salt over the top. Place the zucchini on the dough with each slice slightly overlapping the other leaving space for a border. Top the zucchini with the red onion.
- Sprinkle the herbs and another pinch or two of salt over the top (including the edges of the dough). Top with the crumbled goat cheese. Using a dinner knife, score the pastry around the perimeter (leaving the edge that will puff up while baking).
- Bake the pastry for 20 to 25 minutes until the edges are puffed and golden. Serve warm or at room temperature.
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