GRILLED VEGETABLE PANZANELLA
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.
FRIED ZUCCHINI SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut zucchini into 1/4-inch thick rounds. In a colander, toss slices with salt, top with a weighted plate, and let sit 30 minutes. Meanwhile, prepare dressing: In a small bowl, whisk together vinegars, sugar, oil, garlic, oregano and pepper flakes. Season to taste with salt and pepper. Let stand at least 30 minutes.
- Rinse zucchini in running water, drain on paper towels and carefully pat dry. Divide into 12 piles. Heat oil in a wok to 375 degrees. When oil is hot, add one batch of zucchini and fry, turning each slice several times, 1 minute or until light brown. Scoop up zucchini with a slotted spoon and drain on paper towels, blotting well to absorb excess oil. Repeat until all zucchini is cooked. Remove garlic cloves from dressing. In a bowl gently toss zucchini with dressing. Let salad cool to room temperature and serve immediately or refrigerate up to 24 hours. Bring to room temperature before serving.
FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO
Provided by Food Network
Time 35m
Number Of Ingredients 14
Steps:
- For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;
ZUCCHINI PANZANELLA SALAD
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. -Felicity Wolf, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 14 cups.
Number Of Ingredients 13
Steps:
- Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool., Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally., Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
ZUCCHINI PANZANELLA
Zucchini shines in this take on panzanella, a Tuscan bread salad commonly featuring tomatoes. (Panzanella didn't include tomatoes until the 16th century, and earlier versions featured onions as the main vegetable.) Here, scallions crisp up alongside the pan-fried croutons, which get a last-minute candying with maple syrup to provide extra crunch and insurance against sogginess. While the croutons are magnificent and dangerously snackable, the star of this salad is the zucchini. Cooked zucchini tastes wonderful, but the crunch of the raw vegetable in this recipe is stimulating and sweet, especially when doused with the punchy, garlicky dressing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Eric Kim
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice 1 zucchini crosswise into 1/4-inch-thick coins. Slice the remaining 2 zucchini crosswise into 2-inch-long segments; press on each segment with your hand (and body weight) to crush so the two rounded sides are flattened, then tear into bite-size pieces. Add all of the zucchini to a large colander set in the sink, sprinkle with 1 teaspoon salt and toss. Let sit to drain, about 30 minutes.
- While the zucchini drains, heat a large skillet over medium. Add the bread and toss frequently with a wooden spoon until lightly browned and beginning to dry out, about 5 minutes. Add 2 tablespoons oil, the scallions and 1/2 teaspoon dried oregano, and toss until the bread is evenly coated. Season to taste with salt and pepper, and cook, stirring occasionally, until the bread is crispy and evenly browned, 5 to 7 minutes. The scallions should be slightly wilted and browned.
- Add 1 tablespoon maple syrup to the pan. Toss frequently until the bread is evenly coated and the syrup has caramelized, 2 to 3 minutes. Take the pan off the heat and set aside so the croutons can cool slightly while you finish the salad.
- In a large bowl, whisk together the garlic, vinegar, mustard and 1/2 teaspoon each salt and pepper with the remaining 2 tablespoons olive oil, 2 teaspoons maple syrup and 1/2 teaspoon oregano.
- Transfer the drained zucchini to a clean kitchen towel and blot dry. Add to the bowl with the dressing and toss. Transfer the croutons to the bowl, along with the olives and parsley, and gently toss to coat. Adjust seasoning with salt and pepper, and serve immediately.
FRIED ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
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