ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
FRIED ZUCCHINI RIBBONS
These ruffled Ribbons are the equivalent of those prized, and rare dark burnt Chips floating around in the Potato Chip bag!
Provided by Oh Bite It
Categories Vegetarian Pescatarian Finger Food 30 or Less Kid-Friendly Easy Quick Shellfish-Free Soy-Free Game Day 4th of July Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Peel the Zucchini (4) with a peeler into long strips.
- Mix the Egg (1) and Milk (1 cup) together in a bowl.
- Soak the zucchini in the mixture.
- Combine the Panko Breadcrumbs (1/2 cup), Seasoned Breadcrumbs (1/2 cup), and Grated Parmesan Cheese (1/4 cup) in a dish. Take the wet zucchini and coat with the crumb mixture.
- Heat approximately 2-inch deep of Frying Oil (as needed) in a deep pot and fry the strips in batches until a dark golden brown. Stir to ensure they cook evenly.
- Drain on a paper towel and sprinkle with Salt (to taste) while warm. Serve with some Ranch Dressing (to taste) if desired.
- Serve with ranch dressing and a squeeze of lemon.
Nutrition Facts : Calories 11 calories, Protein 0.7 g, Fat 0.3 g, Carbohydrate 1.4 g, Fiber 0.2 g, Sugar 0.6 g, Sodium 23.7 mg, SaturatedFat 0.1 g, TransFat 0.0 g, Cholesterol 3.6 mg, UnsaturatedFat 0.1 g
FRIED ZUCCHINI
This is a good, very basic recipe on how to fry zucchini. There are no frills, but it's delicious. The crust is light and fries to a golden brown. When zucchini is abundant definitely prepare a batch (or two) of these fried zucchini sticks. If you like a thicker crust, double dip the zucchini. After the flour, dip it in the egg...
Provided by Holly Grier- Wallace
Categories Other Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Depending on the size of your skillet, use enough oil in a skillet to make it about 1/2" deep. I always use olive oil.
- 2. Slice the zucchini lengthwise in approximately 1/4" strips. Lightly salt and pepper the zucchini slices.
- 3. Beat the eggs and milk mixture until well blended.
- 4. Mix the flour and a small amount of salt and pepper in a large bowl.
- 5. Dip the zucchini in the egg and milk mixture.
- 6. Then flour each slice well. Shake off any excess flour before adding to your hot oil.
- 7. Heat the oil to medium-high, when the oil is hot enough, carefully drop in the zucchini one at a time. Here is a good tip to test the hot oil: Use the handle of a wooden spoon or a wooden chopstick. When the oil has pre-heated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool a bit. If you don't see any or very few bubbles pop up - then the oil is not hot enough.
- 8. Turn the zucchini on each side after letting the bottom brown well prior to turning (or you will lose your batter). The zucchini slices are done when they are a nice golden brown on each side.
- 9. Drain on paper towels. Serve hot with some of your favorite dipping sauces!
- 10. Holly's Dipping Sauces: Here are a couple of my tried and true recipes for dipping sauce ~ Holly's Hot Horsey Sauce: Using about 1/2 cup of mayonnaise, add about 1-2 Tbsp of prepared horseradish (I buy the small jars of prepared horseradish in the condiment section of my grocery store) and mix well. Horsey Ketchup Sauce: Use approximately 1/2 cup of your favorite ketchup and add between 1-2 Tbsp of fresh prepared horseradish. Ranch Dill Dip: Using about 1/2 cup of ranch dressing, add fresh diced dill and mix well. Cucumber Ranch and Herb Dip: Using about 1/2 cup of ranch dressing, add approximately 1/4 cup diced cucumber, 3-4 sprigs of diced cilantro, basil, and oregano. Mix well.
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
FRIED ZUCCHINI
We could eat plates of these simple fried zucchini chips. The batter is light but crunchy at the same time. Panko gives an extra crunch to the zucchini, too. Pan-frying in just a bit of oil makes the coating super crunchy. Yum!
Provided by Kimberly Biegacki
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. Slice the zucchini into medium-thick slices. Then place them on a paper towel to absorb some of the moisture.
- 2. Crack the eggs into a bowl and whisk together.
- 3. Add remaining ingredients (except dip) into another bowl and mix together until well blended.
- 4. Take a slice of zucchini and dip into the egg.
- 5. Shake it off gently and then place into the Panko bread crumb mixture and dredge it or take a handful of bread crumb mixture and pat on the top of zucchini until nicely covered.
- 6. Set it on a plate. Repeat until finished.
- 7. Now, heat up a pan on medium heat and add 1 Tbsp olive oil or a pat of butter, whichever you prefer. Wait until it is hot and then place zucchini slices in the pan.
- 8. Fry until nicely browned on each side. It could be from 4 - 7 minutes.
- 9. Take out and place on another plate that has a paper towel on it to absorb any extra oil. Repeat until finished with the slices.
SAUTEED ZUCCHINI RIBBONS
Categories Vegetable Sauté Vegetarian Quick & Easy Zucchini Summer Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
- Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
- Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
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- Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
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