39079 arame zucchini fry Recipes

shredded fresh parmesan cheese, panko (japanese breadcrumbs), garlic powder, dried basil, ground red pepper, egg, beaten, zucchini (1 1/4 lb), tomato-basil pasta sauce

zucchini, shredded (about 4-1/2 cups), salt, divided, eggs, beaten, onion, grated, matzo meal or dry bread crumbs, pepper, oil for frying, sour cream , optional

zucchini or 1 medium , sliced, margarine, water, chicken bouillon or 1 tsp beef bouillon, mushrooms or 4 oz fresh, soy sauce, cornstarch, salt

zucchini, sliced (zucchini approx 7-inch long), potatoes, peeled and cut into bite-sized pieces, carrot, sliced, celery, sliced, onion, sliced, worcestershire sauce, basil, oregano, grated parmesan cheese, butter

zucchini (or yellow squash) or 6 small , peeled and diced (or yellow squash), butter, melted, salt, pepper, eggs, well beaten, milk, flour, gruyere cheese, shredded

zucchini , hollowed out, flesh reserved and chopped, bacon, chopped, minced onion, salt and freshly ground black pepper, garlic clove, minced, vine-ripened tomatoes, seeded and chopped, fresh corn kernels (from about 2 ears of corn), zucchini, diced into 1/4-inch pieces, chopped fresh cilantro leaves, grape tomatoes, zucchini slices, halved, green onions, green parts only

zucchini , sliced in matchsticks (about 4 small s), roasted chicken, shredded, raspberry vinegar, walnut oil (you can substitute olive oil)

zucchini (1 lb total ), loosely packed fresh mint leaves, extra-virgin olive oil, fresh lemon juice, fine sea salt, pine nuts (1 oz) 1 (6-oz) piece grana padano or parmigiano-reggiano, garnish: thinly sliced tips of 2 zucchini blossoms*; 4 fresh mint sprigs, special equipment : a japanese benriner** or other adjustable-blade slicer

zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan), lemon , juice of, more to taste, garlic cloves, crushed and cut in half, extra virgin olive oil, salt, fresh ground black pepper, fresh basil or 2 -3 tbsp fresh parsley, chopped

zucchini, diced, tomato, chopped, purple onion, finely chopped, green curry paste, ground ginger, yellow mustard, yellow zucchini, diced, jalapeno, seeded and finely chopped

zucchini, olive oil, garlic powder (to taste), salt (to taste), black pepper (to taste)

zucchini, low fat milk, egg whites, dry bread crumbs, can use seasoned, kosher salt, more, fresh ground pepper, grated romano cheese, dippers : ranch dressing, seasoned sour cream, warm marinara sauce.

zucchini (about 7 oz each),coarsely shredded, garlic cloves,vert thinly sliced, lg. scallions,very thinly sliced, ricotta cheese, eggs, grated lemon zest, kosher salt and fresh ground black pepper, all purpose flour, olive oil, for frying, lemon wedges for serving.

zucchini , grated on a box grater (use only the firm outside, toss the seedy middle), baking soda, baking powder, all-purpose flour , or more as needed, grated cheese (i used quattro fromaggio, a combo of parmesan, asiago, fontina and mild provolone, but you could use just parmesan, or just any of the others, well, except provolone), egg, dried italian herbs, salt and freshly ground pepper, to taste, olive oil, for frying

zucchini, coarsely grated (about 1-1/2 cups), potatoes, peeled and finely shredded (about 1-1/4 cups), onion, grated, cornmeal, king arthur unbleached all-purpose flour, salt, egg, lightly beaten, oil for deep-fat frying, sour cream

zucchini or yellow summer squash, sliced 1/4-inch thick, original or cheddar french fried onions, shredded parmesan cheese, ground nutmeg, butter, melted

zucchini, kosher salt, simple syrup , recipe follows, zucchini water, unfiltered sake, cold, gin, zucchini, for garnish, sugar, water

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.