Zucchini Rings Recipe By Tasty Food

ZUCCHINI TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C.)
• Grate the zucchini into a bowl and salt generously.
• Allow zucchini to sit for 20 minutes as the salt draws out moisture.
• Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
• Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
• Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
• Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
• Enjoy!

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

ZUCCHINI FRITTERS

Steps:

• In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. , Meanwhile, combine milk and egg in a bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels. If desired, serve with ranch dressing.

ZUCCHINI RINGS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
• Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the zucchini rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

ZUCCHINI BUTTER

Steps:

• Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Squeeze the zucchini to remove the excess liquid.
• Heat the butter and olive oil in a skillet over medium heat. Add the shallot; cook, stirring, until softened, 2 to 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the zucchini is very tender and almost paste-like but not browned, 35 to 40 minutes, mashing it with a fork in the last 5 minutes. If the zucchini starts sticking, stir in a splash of water; reduce the heat as needed to prevent browning.
• Remove the pan from the heat, stir in the lemon zest and season with salt. Let cool, then discard the thyme and transfer to a small jar. Store in the refrigerator for up to 1 week.

FRIED ZUCCHINI RECIPE BY TASTY

Steps:

• Set up three separate bowls. One with flour, one with egg mixed with milk, and one with bread crumbs.
• Cut zucchini in sticks or rounds.
• Dip in flour, then egg mix, then bread crumbs.
• Fry in oil over medium-high heat, turning a few times, until golden.
• Sprinkle with salt and parmesan. Serve immediately with ranch dip.

FRIED ZUCCHINI RINGS

Steps:

• Zucchini:.
• Slice the zucchini about a 1/4 inch thick, using a mandolin, or a knife.
• In a plate place the flour, in another put the breadcrumbs and in a bowl whisk the eggs and the milk together.
• Then dip a slice of zucchini in the flour, then in the egg mixture, then in the breadcrumbs.
• While you are breading the zucchini, heat enough oil to coat the skillet.
• Fry the zucchini on medium low until a deep brown on each side. Place on a plate and keep warm.
• Sauce:.
• Combine the shortening and the flour on medium heat till shortening is melted.
• Simmer 1 minute.
• Then in the food processor or blender add the zucchini till pureed.
• Then add the broth, and pulse.
• Pour the mixture through a cheesecloth, then slowly whisk the broth mixture into the shortening/flour mixture.
• Heat till thickened.
• Serve over the zucchini.

POTATO-ZUCCHINI ONION RING KUGEL

Steps:

• Set oven to 400 degrees.
• Grease a 11 x7-inch or a 13x9 baking dish.
• Grate zucchini and potatoes (you should have 4 cups total) and squeeze out any excess moiture with hands.
• Combine remaining ingredients (except onion rings) with grated zucchini and potatoes; mix well.
• Spread half of onion rings on bottom of the baking dish.
• Spread potato/zucchini mixture on top of onion rings.
• Top with remaining onion rings.
• Sprinkle with paprika.
• Bake for 25-30 mins, or until fairly crispy and golden brown.
• Note: for Potato-Zucchini Au Gratin, sprinkle 1-1/2 cups grated mozzeralla or cheddar cheese on top the last 10 minutes of baking.
• Freezes well.