22 August 2007

Are There Enough Ways to Cook Zucchini.........????


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
It is a great thing that I love zucchini as much as I do. I have tried and true recipes that use up a lot of the overabundance of zucchini that friends have so generously given me. I loved the saying on one of the blogs here (I'm sorry but I can't remember which one...if I find it again I will credit you) where the people in France locked their car doors so that people wouldn't leave zucchini in the back seat!!!!

 
When I had a garden I would plant only 2 zucchini plants and still had plenty to give away. In restaurants they serve up zucchini sticks as an appetizer so I decided to make a version of my own. They are a little addictive with the Chipotle Mayonnaise but it is a great way to eat your veggies. The only downfall is that they are deep fried. I suppose you could brush them with olive oil and bake them and see what happens. I'll let you know!!

 
The photo is taken on top of Giant's Head Provincial Park in Summerland.

 
**Fried Parmesan Zucchini Sticks**
  • 1/2 cup dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup flour
  • 1-1/2 teaspoon seasoning salt I use Italian flavoured breadcrumbs so omit the seasoning salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 pinch cayenne pepper
  • 2 medium zucchini, sliced lengthwise , and then into sticks
  • 2 eggs, beaten (might need another egg)
  • olive oil for frying
1. Heat oil in fry pan.

 
2. In a plastic bag combine dry breadcrumbs, Parmesan cheese, flour, garlic powder, seasoned slat and pepper.

 
3. Dip the zucchini sticks in egg, then shake in the bag with flour/breadcrumbs mixture in the plastic bag. ( I mixed the egg with a little buttermilk that I has in the fridge since it worked so well to adhere the tortilla crust in the previous recipe).

 
4. Fry zucchini in hot oil until golden brown and crispy, turning occasionally.

 
5. Drain on paper towels.

Serve immediately.

 
**Chipotle Mayonnaise**
  • 1/2 cup plus 2 tablespoons mayonnaise
  • 1 chipotle pepper in adobo, seeds removed and roughly chopped (about 2 teaspoons)
  • 2 teaspoons adobo sauce
  • 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed oregano

 Place all ingredients in a blender or food processor and blend on HIGH until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to serve.
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18 comments:

  1. I have to admit that zucchini is my least favorite food -- it seems so bland and watery.

    But turning it into fries to dip into chipotle mayo could change my mind. Yum!

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  2. I love zucchini sticks, and this chipotle mayonnaise sounds wonderful!

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  3. Always looking for new ways to use up the Zucchini.

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  4. Valli, I agree one can never have enough zucchini recipes or zucchini!!! I do something similar and serve with aioli!!! YUM!! But not good for the waistline. Made brownies today using zucchini! I just love them!!

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  5. These sound great. Spicy and crunchy fried zucchini with a spicy mayo dip. I could see eating a lot of these in one sitting.

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  6. I love zucchini. Do you think this will work if I bake it in the oven?

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  7. I sometimes bake fish and chips f in the oven and crisp them up by brushing them with olive oil. I don't see why it wouldn't work just as well to bake the zucchini.

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  8. Thanks Valli- I have fresh zucchini coming out my ears and this sounds very tempting.

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  9. Yet another tempting recipe, Valli...this sounds like a super way to prepare zucchini, and I bet they are every bit as addictive as french fries! But still, like you said, a way to eat more veggies, right?! :-)

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  10. What a wonderful way to serve zucchini. We are always looking for different ways to use them up.

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  11. There really aren't enough ways to cook them to eat them all. I had a dinner party last year and while everyone was inside, I snuck out and put zucchini in all of their cars...

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  12. Thanks for the nice comment.

    I love fried zucchini ever since I had it at Sunnyside Resort at Lake Tahoe (http://www.tahoesbest.com/Restaurants/sunnysiderestaurantmenu.htm) many years ago.

    I am going to have to try yours.

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  13. Sounds Good, but I daren't!

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  14. OK, so I was looking for a chipotle mayo recipe and stumbled across this one. Made it this weekend for burgers. It was so good, we were using the remainder of it for chip dip today. Thanks for the recipe.

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  15. i'm excited to try your Chipotle Mayo recipe. i plan on using it in a different dish that i have in mind. but i've got a question???

    being hispanic, i'm very familiar with the brand Adobo, but i don't want to misunderstand what you're referring to in your recipe when it calls for 2 tsp of Adobo sauce.

    i know Adobo bottles some of their seasonings, but there are a few of them out there. i'd appreciate it terribly if you would clarify what you're referring to.

    looking forward to some good eats. thanks!

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  16. Hi Angel,

    Chipotle chilies come canned in adobo sauce on your grocers shelf. I live in Canada so have not seen adobo sauce separate in jars. I am sure that for example in California it is possible to purchase both chipotle chilies and adobo sauce separate from each other. Use enough of each to create the desired flavour you are looking for.

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  17. Hi!

    I tried out your recipe for the chipotle mayo and it was absolutely great! I modified it a little bit because I couldn't find Abado sauce, I used a little bit of Hiracha Suace!

    Great for burgers!

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  18. Thanks for the great recipe! It sounds absolutely delicious and will be great to try this summer with fresh zucchini from the garden.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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