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Posts tagged ‘zucchini’

Layered Zucchini Parmesan | Handle the Heat

Layered Zucchini Parmesan | Handle the Heat.

Layered Zucchini Parmesan
Recipe by Tessa of Handle the Heat

  • 3 large zucchini, sliced into 1/3-inch coins
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup parmesan cheese, grated and divided in half
  • 1/4 cup Italian bread crumbs
  • salt & freshly ground pepper to taste
  • 1 cup marinara sauce, homemade or bottled
  • 1/2 cup mozzarella cheese, grated

1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.

I think this would be GREAT. Even GREATER with some additions. I’d throw in some mushrooms, bell peppers, and corn. Would go nicely with a chicken breast, and a little mashed potato. Yummm!

Zucchini Fritters with Tzatziki Sauce

Zucchini Fritters with Tzatziki Sauce.

I want to make theeese! I LOVE zucchini. Yum, yum, yum!

Zucchini Fritters (About 8 fritters) Print Recipe

  • 1 lb of zucchini, grated (abt. 2 medium zucchini)
  • 1 large egg
  • 2 garlic cloves, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 cup all-purpose flour
  • 4 Tbs panko breadcrumbs
  • 1 Tbs chopped fresh mint
  • 1/4 cup Feta cheese, crumbled
  • Kosher salt
  • ground black pepper

Place grated zucchini in a tea town and squeeze to remove the liquid; discard liquid.

In a large mixing bowl wisk egg.  Add zucchini, garlic, onion, flour, panko, mint and feta cheese.  Mix until well combined.  Season with a dash of salt and pepper.

Heat vegetable oil in a large frying pan.  Scoop 2 tbs of batter, flatten slightly and drop into the hot oil.  Cook on each side for about 4-5 minutes, until browned.  Transfer to a plate lined with paper towel to drain.

Serve immediatly with Tzatziki Sauce.

The tzatziki I think is a must have with these fritters.  It has a little bite to it because of the garlic and red wine vinegar, yet still refreshing because of the yogurt and mint.  If you cannot find Greek yogurt you can substitute it for drained regular plain yogurt.  Line a colander with paper towel and pour in the yogurt.  Let it drain for 30 mins, until thick.

Tzatziki Sauce (Alton Brown)

  • 16 ounces plain Greek yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 5 to 6 mint leaves, finely minced

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups