or dry ingredients. Dip each Zucchini Strip in the egg mixture
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.
Place zucchini slices on a large plate;
Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.
Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.
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.
Saute garlic in oil until golden brown.
Add onions and sliced zucchini; stir.
Add salt and Accent.
Cook on high heat for 5 minutes, while continuing to stir.
Add tomatoes; gently toss the vegetables for 1 minute.
Remove from heat immediately.
lace flour in a shallow pan.
Place the almondine breading
il in a griddle pan and fry the zucchini in a single
third bowl. Dip a zucchini slice first in the flour
callions. Serve immed over the pan fried rice noodles. Remove the curry
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.
frying pan and add the onions, mushrooms, carrots and zucchini. Saute
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.
Cook bacon in small skillet until crisp. Drain on paper towels. Crumble into a large bowl. Add corn, zucchini, flour, egg, feta, onion and parsley; mix well. Season to taste.
Heat oil in a large nonstick skillet on medium heat. Cook heaping tablespoons of mixture in 3 batches, for 2-3 mins each side, until golden and cooked through. Drain on paper towels and keep warm.
Serve with tomatoes, sour cream and sweet chili sauce.
eat. Season fish. Add to pan, skin-side down, and cook
Clean and cut up zucchini/squash. I like to cut
Stir-fry chicken in oil for 10 minutes, or until cooked. Remove from pan.
Add vegetables and stir-fry for 8 minutes. Return chicken to the pan and add sour cream and tarragon, season and simmer for 3-4 minutes. Garnish and serve.
Slice the zucchini crosswise into thin slices and
ine a 9x5 inch loaf pan with parchment paper.
Melt