ZUCCHINI TOTS RECIPE BY TASTY
Here's what you need: medium-sized zucchinis, bread crumbs, shredded cheddar cheese, eggs, garlic powder, pepper, salt
Provided by Merle O'Neal
Categories Sides
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200˚C.)
- Grate the zucchini into a bowl and salt generously.
- Allow zucchini to sit for 20 minutes as the salt draws out moisture.
- Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
- Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
- Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
- Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, Sugar 5 grams
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
GRILLED ZUCCHINI RINGS
This is a great way to use up those really huge zucchinis that people give you from their garden! Just peel them and slice into thick rings. But don't forget to cut out the huge seeds from the center of each slice! The marinade in this recipe is great because after the zucchini is grilled you can taste a sweetness mixed with a...
Provided by Lillian Russo
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Mix last 4 ingredients in a medium sized microwaveable dish.Microwave on high for about 30-40 seconds or til boiling.
- 2. Remove from microwave and dip both sides of each ring into garlic oil mixture.
- 3. Place in a deep dish and pour any remaining garlic oil over top.
- 4. Cover and refridgerate for 4 hours or over night.Grill on medium heat til well browned and tender.
- 5. Serve warm.
FRIED ZUCCHINI RINGS
My neighbor gave me a very large zucchini. So I made this, I think the sauce complements the zucchini very well. I hope people like this.
Provided by ChrisM
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Zucchini:.
- Slice the zucchini about a 1/4 inch thick, using a mandolin, or a knife.
- In a plate place the flour, in another put the breadcrumbs and in a bowl whisk the eggs and the milk together.
- Then dip a slice of zucchini in the flour, then in the egg mixture, then in the breadcrumbs.
- While you are breading the zucchini, heat enough oil to coat the skillet.
- Fry the zucchini on medium low until a deep brown on each side. Place on a plate and keep warm.
- Sauce:.
- Combine the shortening and the flour on medium heat till shortening is melted.
- Simmer 1 minute.
- Then in the food processor or blender add the zucchini till pureed.
- Then add the broth, and pulse.
- Pour the mixture through a cheesecloth, then slowly whisk the broth mixture into the shortening/flour mixture.
- Heat till thickened.
- Serve over the zucchini.
Nutrition Facts : Calories 509.4, Fat 16.5, SaturatedFat 4.4, Cholesterol 107.9, Sodium 688, Carbohydrate 72.1, Fiber 4.7, Sugar 5.8, Protein 17.5
SPICY MOCK APPLE RINGS
You can use cucumbers, zucchini, or apples to make these homemade spiced rings. My family can't tell the difference from apples to zucchini. It is easy but takes a couple of minutes each day for about a week to make. Well worth the small effort!
Provided by Holly M.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT10h10m
Yield 50
Number Of Ingredients 13
Steps:
- Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
- Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
- Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 22.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 10.1 mg, Sugar 21.5 g
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