Zucchini Spears Food

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 SPEARS WITH ROSEMARY, GARLIC AND LEMON

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
• In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
• Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
• Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
• Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

BATTER-FRIED ZUCCHINI SPEARS WITH BASIL

Steps:

• In a bowl whisk together flour, beer, and salt and season with pepper.
• Halve zucchini crosswise. Cut each half into 6 spears and put, skin side down, on a cutting board. With a sharp thin knife cut a lengthwise slit about 1/2 inch deep along top edge of each spear. Halve basil leaves lengthwise and, using dull side of a small knife, push a half leaf into slit of each spear.
• In an 8-inch heavy saucepan or deep skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375° F.
• Working in batches of 6, coat spears in batter, letting excess drip off, and fry until deep golden, about 2 minutes, transferring with tongs to paper towels to drain.

ZUCCHINI SPEARS

Steps:

• In a large stainless steel bowl layer the first 4 ingredients sprinkle 1/2 cup salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse very well under running cold water. Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes.
• Add the vegetables,cover and let infuse for 1 hour off heat.
• Prep your jars I used 8 - 8 ounce jars. And prepare the water bath.
• Bring the vegetables back to a boil to heat through.
• Pack into jars.
• Top with a dash of the crisp granules.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. Screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil, cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands after 12 hours, label and store in a cool dark place.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini into quarters lengthwise, then cut in half crosswise.
• In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
• Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
• Remove from heat, sprinkle with cheese, and serve immediately.

ZUCCHINI SPEARS

Steps:

• Cook zucchini in boiling salted water until crisp-tender, about 1 minute. Drain and sprinkle with salt.