Zippy Zucchini Skillet Recipes

ZIPPY ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.

ZIPPY ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

ZIPPY ZUCCHINI SKILLET

Steps:

• Let the oil get heated in a large skillet.
• saute/stir the zucchini, onion, and garlic for 10 minutes or until tender (don't let the garlic burn).
• Add in the next 5 ingredients; stir/saute until thoroughly heated.
• Remove from heat; sprinkle the cheese on top and serve.

ZUCCHINI SKILLET CAKES

Steps:

• Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can.
• Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly.
• Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done.
• Top with halved cherry or grape tomatoes, if desired.

MADAGASCAR ZUCCHINI SKILLET

Steps:

• Cut zucchini into long, 1-inch wide strips and boil for two minutes. Transfer to skillet and saute briefly in oil.
• When zucchini is lightly browned, add remaining ingredients. Cook briefly and stir gently so that the zucchini strips don't tear apart. Turn off heat and let rest at least 30 minutes to absorb flavor. Reheat if needed.
• Remove bay leaves and garlic cloves and serve with rice.

ZIPPY ZUCCHINI BURGERS

Steps:

• Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes.
• Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator.
• Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap).
• In a sauté pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side.
• To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger.
• You can serve these in buns with sauce, or by themselves with sauce on top.
• Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.

MEMA RIE'S ZIPPY ZUCCHINI

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

ZIPPY ZUCCHINI FRITTERS

Steps:

• 1. For the dipping sauce, combine all the ingredients in a small prep bowl, and set aside. Make sure that the sugar is fully dissolved.
• 2. While the ingredients in the dipping sauce are getting to know each other, let's start on the fritters. Peel the zucchini , and then grate them using the large holes of a box grater. Chef's Tip: Look for smooth, blemish-free squashes. A small, tender squash is preferable to an oversized, seedy one. If not using straight away, Place squash in a produce bag in the vegetable bin of the refrigerator. If they were fresh, they should last up to a week.
• 3. Place grated zucchini in a colander set inside another bowl, or in the sink and toss with 1/2-teaspoon salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel.
• 4. Chef's Note: I like using a clean tea towel, as opposed to using gobs and gobs of paper towels. Just place the grated zucchini in the middle of the towel, and then twist hard... You will be surprised at just how much liquid comes out.
• 5. Remove the zucchini from the towel, place in a large bowl and gently mix in egg, flour, and cornstarch (or arrowroot); season with salt and freshly ground black pepper.
• 6. Chef's Note: Corn Starch Versus Arrowroot Powder Some people have an allergy to corn products... I've found that arrowroot powder performs a similar function... problem solved. Chef's Note: Problems with Flour Because of the gluten content of flour, it's not unusual to find people who can't do flour. A good friend of mine loves baked goods... bread, cookies, cake, you name it, she love it; however, after she eats flour-based products, she feels miserable the rest of the day. This may not be the solution for everybody, but... Most of the flour that we consume has been genetically engineered, and one of the problems with making our lives better through chemistry (yeah right), genetically engineered flour has a ton more gluten. REALLY... a whole ton of the stuff. And I'l be honest with you, you can try all you want with substitutions for flour, but it won't be the same. I found a site that grows and sells heirloom wheat (ansonmills.com). It's real honest-to-goodness non-geneticly engineered wheat, but it's gluten content is WAY lower. I got it for my friend, and guess what? She's eating real wheat products... and no problem. If you have slight problems with wheat products because of the gluten, you might want to explore heirloom wheat. Of all the sites that sell heirloom wheat, I like Ansonmills the best.
• 7. Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls of zucchini mixture into skillet, flattening into a circle about 4 inches (10 centimeters) wide.
• 8. Cook until golden and crisp, about 5 minutes per side. Transfer fritters to a paper towel-lined plate; lightly season with salt and pepper, if desired.
• 9. Place two of the fritters on a plate with some of the dipping sauce in a bowl on the side.
• 10. Now... get yourself a nice glass of wine; a crisp Chardonnay or Pinot Grigio, for me... thank you very much. And, since zucchini is a Summer vegetable, sit outside on a dreamy mid-summer's night, and see how many fireflies you can count... enjoy. Keep the faith, and keep cooking.