Clean and cut up zucchini/squash. I like to cut
ne hand for wet and another for dry ingredients. Dip each Zucchini Strip
Heat oil to approx 350.
Coat zucchini slices with flour.
Dip in egg.
Coat both sides with bread crumbs and carefully place in oil.
Repeat with all zucchini slices -- do not crowd the pan.
Drain on paper towels and serve warm with garlic dip.
For the Garlic Dip:
Combine all ingredients with a whisk till well blended.
Store in fridge till ready to serve.
Try and make well in advance of the zucchini as the longer it sits the better it tastes.
Good refrigerated for up to 3 weeks.
overed, in a warm place for about 1 hour or until
Mix together the buttermilk baking mix, cheese, salt and pepper. Stir in eggs until mixture just becomes moist. Fold in the zucchini. Melt the oleo in a 10-inch skillet over moderate heat. Use 2 tablespoons batter for each zucchini cake. Fry zucchini cakes for about 2 to 3 minutes on each side or until brown. Makes 8 to 10 cakes.
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.
emaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes
eep hot oil (375 degrees) for 10 to 20 seconds, or
he oven to 425 F for the zucchini, and have ready a
he zucchini in a single layer on both sides. Put fried ones
third bowl. Dip a zucchini slice first in the flour
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice
Hold each zucchini and push flower down gently
Wash and trim zucchini, (DO NOT PEEL).
Cut zucchini into about 2
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.
Wash zucchini, but do not peel, slice
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.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place