ZUCCHINI PATTIES WITH DILL DIP
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! -Kelly Maxwell, Plainfield, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (3/4 cup dip).
Number Of Ingredients 15
Steps:
- For dip, in a small bowl, combine the first 5 ingredients. Cover and refrigerate until serving., Place zucchini in a colander to drain; squeeze to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the bread crumbs, seafood seasoning and garlic powder. Stir in egg and butter until blended. Add the carrot, onion and zucchini. , Place flour in a shallow bowl. Shape zucchini mixture into 24 small patties; coat with flour. , Heat oil in a large skillet; fry patties, a few at a time, for 3-4 minutes on each side or until lightly browned. Drain on paper towels. Serve with dip.
Nutrition Facts : Calories 93 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST ZUCCHINI DIP EVER
A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.
Provided by BETTYBILLINGS
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
- Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g
DILL DIP
Be prepared-you'll likely need to make a double batch of this delightful dill dip recipe. One is never enough when we have a get-together! It tastes fantastic with just about any vegetable, so you can use whatever you have on hand as a dipper. -Kathy Beldorth, Three Oaks, Michigan
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.
Nutrition Facts : Calories 123 calories, Fat 13g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
DILL-ZUCCHINI DIP
Make and share this Dill-Zucchini Dip recipe from Food.com.
Provided by tracyjoan1961
Categories < 15 Mins
Time 15m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally. Remove from heat and let cool.
- Add cooled mixture into blender. To this add yogurt, lemon/vinegar, dill, salt and pepper. Puree until very smooth, scraping down the sides occasionally. Refrigerate.
- ** You can use larger zucchini as well but be sure to seed them.
Nutrition Facts : Calories 68.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 2.6, Sodium 15.3, Carbohydrate 4.2, Fiber 0.8, Sugar 2.9, Protein 1.6
SPICY BAKED ZUCCHINI FRIES WITH GREEK YOGURT DILL DIP
Crispy, spicy Panko-coated zucchini fries dipped in a cool Greek yogurt dill dip. Yum.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 16
Steps:
- Make the dip
- In a small bowl, blend together the yogurt, garlic, dill, lemon zest, lemon juice, salt, and pepper. Cover and refrigerate for at least an hour to allow the flavors to meld.
- Make the zucchini fries
- Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- Prepare your ingredients: Place flour in a large Ziploc bag. Crack eggs into a shallow dish and whisk along with 2 tablespoons water. Mix Panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow dish.
- Add zucchini to the Ziploc bag with flour and shake gently until all pieces are covered.
- Working with three or four sticks at a time, dip the zucchini sticks in the egg mixture then place in the Panko mixture, turning to coat. Gently lay on the baking sheet. Repeat, mixing the Panko breadcrumbs often to keep spices distributed, until all pieces are coated.
- Evenly drizzle olive oil on top of fries.
- Bake for 15 - 20 minutes until all sides are golden brown.
- Serve immediately with dip.
DILLY ZUCCHINI CASSEROLE
Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
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