ZUCCHINI PICCATA
Make and share this Zucchini Piccata recipe from Food.com.
Provided by Brenda.
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
- Add crushed tomatoes and bring to a medium boil.
- Cook , stirring often, until reduced and thickened a bit.
- Add basil, capers, garlic and onion.
- Cook for 2-3 minutes.
- Season to taste with salt & pepper.
- Set aside and keep warm.
- Rinse zucchini and pat dry.
- Cut into slices about 1/8 inch thick.
- Pat dry with paper towels.
- Beat eggs slightly in a deep pie plate.
- In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
- Heat 3 tbsp oil in a medium skillet.
- Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
- Add zucchini slices to hot oil and pan fry on each side until golden brown.
- Serve immediately with tomato sauce.
Nutrition Facts : Calories 215.9, Fat 10.5, SaturatedFat 3.6, Cholesterol 116.8, Sodium 613.4, Carbohydrate 20.1, Fiber 3.1, Sugar 6.4, Protein 11.7
SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Provided by David Tanis
Categories dinner, lunch, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 13 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 712 milligrams, Sugar 7 grams
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