or dry ingredients. Dip each Zucchini Strip in the egg mixture
ight before.
Slice some zucchini on the diagonal. Not only
Cut zucchini into 1/4 inch thick slices; set aside.
Combine egg substitute and Italian dressing in a small bowl, stir well.
Combine bread crumbs,.
Parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture, dredge in bread crumb mixture.
Heat oil, then fry zucchini till golden brown, turning once.
Place fried zucchini on paper towel to drain and sprinkle with salt and pepper to taste.
Serve immediately.
he zucchini in a single layer on both sides. Put fried ones
third bowl. Dip a zucchini slice first in the flour
Clean and cut up zucchini/squash. I like to cut
Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
Wash and trim zucchini, (DO NOT PEEL).
Cut zucchini into about 2
Wash zucchini, but do not peel, slice
Rub zucchini slices with garlic.
Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.
In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
Season with salt and pepper, then sprinkle with Parmesan cheese.
Serve immediately.
f cooking.
Add the zucchini and cook, covered, for 10
Using a julienne peeler or mandoline, cut the zucchini into VERY thin pasta-like strips.
Discard the center core with the seeds.
Blot with paper towel to remove as much moisture as possible.
Heat 3 inches of oil in a deep fryer to 375.
Add the zucchini strands without over filling the pan.
Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel.
Sprinkle with sea salt and serve at once.
Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
Add the green peppers, saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
Serve over pasta.
Sprinkle with parmesan cheese.
Hold each zucchini and push flower down gently
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook garlic, stirring, for 2 mins, or until fragrant. Add zucchini and cook, stirring, for 2 mins.
Meanwhile, combine lemon zest, parsley, onions and cheese in a small bowl.
Add cream and hot pasta to zucchini mixture and stir gently over low heat until heated through. Serve immediately, topped with cheese mixture.
0 minutes.
When the zucchini is nearly cooked through, take
ot smoking.
Dip the zucchini slices into the beaten egg
Slice zucchini or tomatoes about 1/2-inch thick.
Beat egg until frothy.
Dip slices into egg and then into flour.
Place about 1/2 inch of cooking oil in skillet and heat.
Place floured zucchini or tomatoes in skillet and cook on low heat until golden brown.
Place between paper plates to drain and to keep warm until all are fried.
Serves 2.
Mix the zucchini and onions together in a gallon-size ziplock bag.
In a small bowl, mix the flour, cornmeal, salt, pepper, and garlic powder.
Pour the dry mix into the bag, seal and shake well. Let it sit about 30-45 minutes, shaking periodically. A batter will form to coat the vegetables.
In a large skillet, heat the oil over medium to medium-high heat. When hot enough, add the vegetables and fry till evenly browned.