COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH
I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.
Provided by Wylder
Categories Vegetable
Time 25m
Yield 2 Cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Rinse/wash the squash before preparing.
- Cut off both ends of each squash.
- Slice the squashes into 1/4 inch chip shapes.
- Slice the larger chips into half moon shapes.
- Spray a pan suitable to stir fry all of the squash in with cooking oil.
- Put all of the squash in the pan and spray some more oil across the squash.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
- Add 2 tablespoons of water to the pan and toss everything together in the pan.
- Heat the pan to medium.
- When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
- When the water evaporates, add the remaining 2 tablespoons of water.
- Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
- When the squash is to it's suitable consistancy, remove it from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3
FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)
I make this at least once a week when our garden is exploding with zucchini and yellow squash. It only takes about 10 minutes and the parmesean cheese makes it wonderful. You can't go wrong with this simple recipe!
Provided by Sarah in New York
Categories High In...
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Slice squash into 1/4 inch slices.
- Melt butter in frying pan over medium heat and add squash.
- Sprinkle with salt, pepper and onion powder to taste.
- Flip with a spatula every few minutes until cooked through.
- Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.
Nutrition Facts : Calories 235.8, Fat 19, SaturatedFat 11.7, Cholesterol 52.5, Sodium 1656.1, Carbohydrate 6.3, Fiber 1.5, Sugar 2.9, Protein 11.2
FRIED ZUCCHINI SQUASH
This is another way to serve all the zucchini you have in your garden, it is my Sweet EddieBears favorite squash dish.
Provided by Chabear01
Categories Vegetable
Time 40m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Wash squash; slice thin (do not pare). Melt butter , add squash, sprinkle with salt and pepper and cook at medium heat until tender.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 88.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Carbohydrate 4.4, Fiber 1.4, Sugar 2.3, Protein 1.7
FRIED ZUCCHINI OR SQUASH FLOWERS
I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.
Provided by JenPo
Categories Vegetable
Time 45m
Yield 12 flowers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
- Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
- Whisk the egg white into small peaks and fold it into the batter.
- Place a mozzerella stick inside each flower and secure it with a toothpick.
- Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
- Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.
Nutrition Facts : Calories 253.4, Fat 9.5, SaturatedFat 5.1, Cholesterol 80.9, Sodium 242, Carbohydrate 25.2, Fiber 0.8, Sugar 0.7, Protein 12.7
FRIED ZUCCHINI
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
Provided by Jon
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place zucchini and onions in a medium bowl and mix together.
- In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
- Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
- In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g
EASY FRIED ZUCCHINI
These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.
Provided by Stephsteph
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
- Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g
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- Prepare two bowls - one with eggs, and the other with a mixture of almond flour, grated Parmesan cheese, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Get a third bowl and place just enough of the flour mixture in it to cover the bottom in a thick layer.
- Dip each zucchini/squash circle in the eggs, shaking off the excess. Place the circle into the third bowl (the one with just a little flour mixture). Use a spoon to dust more flour mixture (from the second bowl) over the top of the zucchini/squash circle (in the third bowl) to cover completely. Press lightly, then flip and cover the other side. (Use one hand for the egg and the other for the dry mixture, to avoid getting too much egg in the breading which will make it clumpy. You may want to add more dry mixture to the bowl in batches to avoid getting it too wet. It won't stick if it gets too wet.) Set the breaded slice aside. Repeat with all zucchini/squash slices, adding more flour mixture from the third bowl to the second as you go along. Doing this in batches this way prevents the breading from getting too wet/clumpy.
- Heat 2 tablespoons (30 mL) of oil in a pan over medium-high heat (adjust more/less oil as needed to prevent sticking). Fry the breaded zucchini/squash slices in a single layer, with a lid and without touching, about 2 minutes per side. When done, transfer to a paper towel lined plate. Repeat with the remaining slices, adding more oil if the pan gets dry.
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