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3 Easy Recipes That Celebrate Zucchini

Jun 22, 2016 05:14PM ● Published by Melanie Heisinger

Summer is in season, and so are summer vegetables! Zucchini is a seasonal favorite, so we've compiled a few tasty recipes that celebrate it. 

Stuffed Zucchini

INGREDIENTS

  • Courtesy of the Cooking Channel website.

    zucchini, sliced in half lengthwise
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 1/3 cup finely grated Parmesan
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large egg yolk
  • 1/2 small onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1/2 lemon, zested

DIRECTIONS

Preheat the oven to 350 degrees F. Line a sheet tray with heavy-duty foil. 

Use a spoon to remove the pulp from the center of each zucchini half to create a boat, then add the pulp to a medium mixing bowl. Combine the pulp with the pork, veal, Parmesan, parsley, crushed red pepper, egg yolk, onions and some salt and pepper. 

Place the zucchini halves on the prepared sheet tray hollowed-side up, then drizzle lightly with olive oil. Fill with the stuffing and top with the lemon zest. Bake until the zucchini are tender, about 45 minutes.

Full recipe here

Frittata with Zucchini

INGREDIENTS

  • tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 medium zucchini (or 2 small zucchinis), diced small
  • 6 eggs
  • 2 tablespoons milk, or water
  • 1/4 cup freshly grated Parmigiano-Reggiano 
  • Pinch fine sea salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 to 3 zucchini flowers, cleaned, stamen removed and torn in half, optional
  • Tuscan bread, for serving

DIRECTIONS

Heat the oil in an 8- to-10-inch nonstick saute pan over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes. 

Meanwhile, beat the eggs with the milk. Add the Parmigiano and sprinkle with salt and pepper. Stir until combined. 

When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs. Stir to combine. 

Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if using. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 minutes. 

Full recipe here

Fried Zucchini

INGREDIENTS

  • Olive oil, for frying
  • 1 3/4 cups freshly grated Parmesan
  • 1 1/2 cups panko
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

DIRECTIONS

Pour enough oil into a large  frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Full recipe here


Recipes and photos courtesy of The Cooking Channel Website

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