Zucchini Pub Style Food

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

CRISPY BAKED KETO ZUCCHINI FRIES

Steps:

• Cut your zucchini into thin "fry-like" strips.
• Allow the zucchini strips to air dry for 15 minutes or pat gently with paper towels to release the excess moisture.
• Heat your oven to 425°F and line a baking sheet with parchment paper.
• In a shallow bowl, stir together the egg whites and Cajun seasoning.
• In another shallow bowl, stir together to Parmesan cheese and Cajun seasoning.
• Dip the zucchini strips in the egg whites then dredge in Parmesan.
• Arrange them on a baking sheet in a single layer and bake for about 30 minutes, flipping halfway through.
• Heat the mayo, heavy cream, lemon juice and Cajun seasoning in a saucepan over medium heat.
• Once warmed through, remove from heat.
• Slowly temper in the two egg yolks by adding them in one teaspoon at a time and stirring vigorously until incorporated fully.
• Serve with the Keto Zucchini Fries.

BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season zucchini with garlic powder, salt and pepper, to taste. In a medium bowl, combine milk and egg; set aside. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake golden brown and crisp, about 22-26 minutes. Serve immediately, garnished with parsley, if desired.

FRIED ZUCCHINI

Steps:

• Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese, salt and pepper in a shallow bowl. Stir to combine.
• Place the eggs in a second bowl.
• Dip the zucchini sticks in the egg, then roll in the breadcrumb mixture until completely coated.
• Heat 2 inches of oil in a deep pan to 350 degrees F.
• Fry 6-8 pieces of zucchini at a time for 2-3 minutes or until golden brown. Repeat with remaining zucchini.
• Place the cooked zucchini on paper towels to drain.
• Sprinkle with parsley, then serve immediately with marinara sauce on the side.

HOW TO COOK ZUCCHINI ON THE STOVETOP

Steps:

• Slice zucchini into 1/4 inch slices.
• Heat butter in a medium skillet (cast iron works best) over medium-high heat until butter is melted (see note).
• Add zucchini to the pan, and shake into a single layer and season with season salt and pepper.
• Leave without moving for a few minutes until golden brown.
• Flip slices over and repeat previous step.

ZUCCHINI BARS

Steps:

• Cook zucchini in lemon juice until tender, use often.
• Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
• While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
• Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
• Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
• Bake at 375°Fs for 10 minutes.
• Spread zucchini evenly over the crust.
• Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
• Bake at 375°F for 30-40 minutes, until bubbling around the crust.
• Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.

CHEESY GARLIC ZUCCHINI BITES

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.
• One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.
• Bake until browned and crisp, about 30 minutes, flipping halfway through.
• Serve warm with ranch, for dipping, if desired.

ZUCCHINI BITES

Steps:

• Preheat oven to 180C / 350F / Gas 4 and prepare two baking sheets with parchment paper or a silicone baking sheet
• Place the zucchini on a clean cloth and squeeze out the liquid into a bowl. (You need to get the zucchini quite dry for the recipe to work)
• Place the zucchini back in the bowl and mix with the remaining ingredients
• Form ½ tbsp balls and flatten into rounds onto the baking sheet. (Mine were around ½ cm / ¼ inch thick and I made 21)
• Bake for approx. 15 mins (until crispy on the sides)