How to enjoy zucchini with quick and easy recipes
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.
Kanza Khan
With best Wishes & Regards
Zucchini is a great and versatile vegetable that can be used in many different ways. This plant is fast, easy and healthy. As we approach the summer season and zucchini, here are some ways to enjoy this wonderful plant. Fried zucchini cake go together easily and cooked through in about 5 minutes. This is a good way to get children or others who disagree with this vegetable to eat. Fritters using a combination of zucchini, carrot and onion together for a delicious flavor. Again, this is an easy recipe that is table ready in minutes. Skillet zucchini meat meal is ideal for a main dish. So grab a zucchini and make your family some healthy and delicious meals today.
FRIED ZUCCHINI CAKES
1 / 3 cup biscuit / baking mix, preferably low fat
1 / 4 cup shredded American or Cheddar, grated
1 / 8 teaspoon salt
1 / 8 teaspoon pepper
2 large eggs, beaten
2 cups grated zucchini
2 tablespoons butter
In a medium bowl combine biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mix then zucchini. When well mixed, form 8 to 10 patties.
Melt the butter in a pan and add the patties. Cook 2 to 3 minutes per side or until done to your liking. NOTE: If you cut the butter and fat in your diet, use a nonstick skillet and sprinkle with a generous coating of nonstick cooking spray with butter flavor.
ZUCCHINI FRITTERS
2 medium zucchini, grated
1 teaspoon salt
1 carrot, grated
2 tablespoons minced onion
2 tablespoons chopped parsley
1 / 2 cup all-purpose flour
pinch of freshly ground black pepper
canola oil or olive oil for frying
Toss the squash with salt, place in a colander and drain for 15 minutes. Mix pumpkin with good drainage - you should have about 1 cup - with carrot, onion, parsley, flour and pepper. Mix well. In a heavy skillet 1/2-inch oil until hot. Drop the zucchini mixture by tablespoons into hot oil. Fry until browned on both sides. Drain on absorbent paper.
Note: Add a little additional health benefit of this recipe by substituting whole wheat flour for all-purpose. Or go half and half, flour 1 / 4 cup whole wheat and 1 / 4 cup all-purpose. Small changes like this can make a big difference in the wholesome goodness of a recipe!
ZUCCHINI MEAT PAN
1 pound lean ground beef
1 / 2 medium onion, chopped
2 small hot peppers, seeded and chopped *
Into large cubes 1 zucchini, peeled and cubed
2 large tomatoes, diced
2 sliced carrots
1 small can V-8 juice
In a large skillet cook ground beef, onion and peppers until meat is no longer pink and peppers are soft. Pour into a colander to drain. With a paper towel to clean the pan. Return meat mixture to skillet. Add carrots and juice. Bring to a boil and reduce heat to simmer. When the carrots begin to tender, add zucchini and tomatoes. Simmer until vegetables are tender.
If you do not like chili, substitute half a green pepper, diced.
FRIED ZUCCHINI CAKES
1 / 3 cup biscuit / baking mix, preferably low fat
1 / 4 cup shredded American or Cheddar, grated
1 / 8 teaspoon salt
1 / 8 teaspoon pepper
2 large eggs, beaten
2 cups grated zucchini
2 tablespoons butter
In a medium bowl combine biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mix then zucchini. When well mixed, form 8 to 10 patties.
Melt the butter in a pan and add the patties. Cook 2 to 3 minutes per side or until done to your liking. NOTE: If you cut the butter and fat in your diet, use a nonstick skillet and sprinkle with a generous coating of nonstick cooking spray with butter flavor.
ZUCCHINI FRITTERS
2 medium zucchini, grated
1 teaspoon salt
1 carrot, grated
2 tablespoons minced onion
2 tablespoons chopped parsley
1 / 2 cup all-purpose flour
pinch of freshly ground black pepper
canola oil or olive oil for frying
Toss the squash with salt, place in a colander and drain for 15 minutes. Mix pumpkin with good drainage - you should have about 1 cup - with carrot, onion, parsley, flour and pepper. Mix well. In a heavy skillet 1/2-inch oil until hot. Drop the zucchini mixture by tablespoons into hot oil. Fry until browned on both sides. Drain on absorbent paper.
Note: Add a little additional health benefit of this recipe by substituting whole wheat flour for all-purpose. Or go half and half, flour 1 / 4 cup whole wheat and 1 / 4 cup all-purpose. Small changes like this can make a big difference in the wholesome goodness of a recipe!
ZUCCHINI MEAT PAN
1 pound lean ground beef
1 / 2 medium onion, chopped
2 small hot peppers, seeded and chopped *
Into large cubes 1 zucchini, peeled and cubed
2 large tomatoes, diced
2 sliced carrots
1 small can V-8 juice
In a large skillet cook ground beef, onion and peppers until meat is no longer pink and peppers are soft. Pour into a colander to drain. With a paper towel to clean the pan. Return meat mixture to skillet. Add carrots and juice. Bring to a boil and reduce heat to simmer. When the carrots begin to tender, add zucchini and tomatoes. Simmer until vegetables are tender.
If you do not like chili, substitute half a green pepper, diced.
The unique post is on Food and Drink with Kanza
d copyright, 2011. Share it, but link back to this blog.Kanza Khan
With best Wishes & Regards
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