Zucchini Soup With Crunchy Ham Strips Food

CRISPY ZUCCHINI STRIPS

Steps:

• Place flour in a dish. Whisk together egg and buttermilk in a second dish. Toss together panko breadcrumbs and 3 tablespoons canola oil in a third dish. Season with salt and pepper.
• Dip zucchini in flour, then in egg mixture, then in breadcrumb mixture.
• Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees Foven for 5 minutes. Arrange zucchini on hot pans. Bake turning once , until golden brown, 22 to 24 minutes.

BAKED ZUCCHINI FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Slice the zucchini into sticks.
• Add the flour to a bag with the zucchini and shake it to coat them.
• In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
• Add the eggs and water to a small bowl and whisk them together.
• Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
• Place them on a baking sheet with parchment paper and spray them with olive oil.
• Bake for 12-15 minutes or until golden and crispy.

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.

ZUCCHINI SOUP

Steps:

• Note: There is no need to peel the zucchini for this soup unless yours is jumbo sized, in which case it's possible that the skins are tough and slightly bitter.
• Shred the cheese from a block for best results. Set aside to allow to come down to room temperature. This will allow it to melt and combine into the soup smoothly.
• Melt butter in a soup pot over medium heat. Add onions, cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
• Add diced zucchini and seasonings: (1/4 tsp each of: dried rosemary, thyme, celery salt, kosher salt, pepper, and an optional pinch of cayenne.) Sauté for 5 minutes.
• Peel and rinse the potatoes. Cut them into small pieces of equal size so that they cook evenly and quickly.
• Add diced potatoes, chicken broth, and soy sauce. Bring to a boil, then reduce heat to medium. Skim up any brown foam from the top if needed.
• Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
• Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
• Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

THE BEST CRISPY BAKED ZUCCHINI FRIES

Steps:

• Pre-heat oven to 425F. Line a baking sheet with aluminum foil or parchment paper and lightly grease with oil. Set aside.
• Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Prepare zucchini by trimming the ends and cutting into 1/2 inch strips or slices.
• Dip zucchini strips into egg mixture then in the breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.
• Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray.
• Bake in the preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!

EASY CREAMY ZUCCHINI SOUP

Steps:

• Mix zucchini, water, chicken broth, onion, bacon, garlic, salt, pepper, and basil together in a large pot; bring to a boil and cook until the zucchini is tender, about 30 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Top with Parmesan cheese to serve.

ZUCCHINI, POTATO AND HAM SOUP

Steps:

• In a large saucepan heat olive oil over medium heat.
• Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
• Add the potatoes and zucchini and season with salt.
• Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
• Using a hand held blender, partially puree the soup, leaving some chunks.
• Stir in the ham, dill and nutmeg.

HAM & ZUCCHINI ITALIANO

Steps:

• Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Heat oven to 350 degrees F.
• In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
• Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
• Sprinkle the Parmesan-thyme topping on each zucchini stick
• Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
• Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.

ZUCCHINI SOUP WITH CRUNCHY HAM STRIPS

Steps:

• Cut the leeks into thin slices. Chop the zucchinis and potatoes coarsely into cubes. Heat the olive oil in a large saucepan and add the leeks. Cook the leeks until they are soft, stirring them gently. Add the chopped zucchinis and potatoes and cook them gently for about 5 minutes. Add stock to make the soup, bring to the boil and simmer without covering for about 15 minutes or until the potato is tender. Blend or process the soup in batches until it is smooth. Season the soup with salt according to taste. Next prepare the crunchy ham strips. Preheat the oven to 190ºC / 375ºF. Lay the ham slices directly on to a baking tray and roast them for 5 minutes until they are crisp. When the ham slices are cool enough to handle, cut them into thin strips. Divide the soup amongst the serving bowls and sprinkle with the crunchy ham strips and some black pepper.

ZUCCHINI SOUP

Steps:

• Dice zucchini into ½ " pieces, do not peel.
• Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
• Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
• Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
• Taste and season with salt and pepper. Garnish with sour cream and fresh dill.

PASTA WITH ZUCCHINI AND HAM

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
• Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.