BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE
Steps:
- Combine the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
- Preheat the oven to 350°F.
- In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the eggs in a smaller bowl. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
- Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
ZUCCHINI BREAD PUDDING
Make and share this Zucchini Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
- Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
- Add in bread cubes; stir.
- Place half of the mixture in a greased 2-quart baking dish.
- Sprinkle with half the cheese.
- Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
- Sprinkle with pecans.
- In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
- Pour over bread mixture.
- Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
- Let rest 10 minutes before serving.
ZUCCHINI PUDDING
Make and share this Zucchini Pudding recipe from Food.com.
Provided by Michael Boyd
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 2.
- Mix all ingredients except 2T cheese in ovenproof bowl.
- Sprinkle 2T cheese over top.
- Bake at 350 F for 15-20 minutes.
- Rest for 5 minutes.
Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9
ZUCCHINI CUSTARD PUDDING
This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.
Provided by Miss Annie
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a colander, combine the zucchini and salt.
- Toss to mix and set aside to drain for 30 minutes.
- In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
- Add the bread crumbs, oregano, cheese and butter.
- Beat until blended.
- Squeeze any excess moisture from the zucchini and fold into the egg mixture.
- Pour the mixture into baking dish and bake at 350º F.
- for 40 minutes, until the custard is set.
- Let stand for 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1
BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE
Provided by Melissa Clark
Categories Blender Tomato Vegetable Side Bake Vegetarian Kid-Friendly Summer Cookie Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
- 2. Preheat oven to 350°F.
- 3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
- 4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
- 5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
ZUCCHINI FLAN WITH TOMATO COULIS
Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put half the oil in a large skillet over medium heat.
- Add zucchini, a large pinch of salt and some pepper.
- Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
- Continue to cook until zucchini browns slightly.
- Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
- Beat together the eggs, cream and more salt and pepper.
- When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
- Stir.
- Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
- Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
- Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
- While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
- Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
- Bring to a boil, cover and simmer about 15 minutes.
- When flan is done, cool it on a rack for a few minutes.
- Invert over a plate and unmold.
- Cool until warm, then slice and serve with tomato coulis.
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Ratings 5Category AppetizerCuisine MexicanTotal Time 30 mins
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