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
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.
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.
Place zucchini and onion in well-buttered
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.
dges from zucchini, slice lengthwise, then cut like french-fried potatoes.
Zucchini:
Slice the zucchini about a 1/4 inch
rim the ends. Slice zucchini into thin disks about 1/
Preheat oven to 475\u00b0.
On shallow plate, combine all ingredients, except zucchini and oil; set aside.
Slice off ends of zucchini. Cut each zucchini lengthwise into quarters.
Cut each quarter in half.
In large plastic bag, combine oil, zucchini and 2 teaspoons water.
Close bag and shake well to moisten zucchini. Dredge zucchini in bread crumb mixture.
Arrange zucchini in single layer on nonstick baking sheet.
Bake until golden brown, 10 to 12 minutes.
Makes 12 servings.
Clean and cut up zucchini/squash. I like to cut
Trim zucchini and cut into sticks about the size of French fries.
Sprinkle with salt and pepper.
Beat egg in water.
Roll each zucchini stick in egg mixture, then in crumbs.
Place on a wire rack while oven heats to 400\u00b0.
Place baking sheets under the wire racks and spoon margarine over coated zucchini sticks.
Bake 15 to 20 minutes, until tender and lightly browned.
Serve immediately.
Good with fish and sliced tomatoes.
Serves 4. Makes about 26 sticks.
Cut zucchini into inch slices; sprinkle with flour and fry in olive oil until light brown.
In greased casserole, place 1 layer of fried zucchini; sprinkle with Parmesan cheese and add a little of the sauce.
Cover with thin layers of Mozzarella and repeat procedure until zucchini and other ingredients are all used, ending with Mozzarella.
Bake in moderate oven, 375\u00b0, for 30 minutes.
Serves 4.
or 45 minutes.
Cut zucchini into 2 1/2 x