Recipes tagged with « Zucchini »
Spiced Apple-Zucchini Loaf
Moist quick bread with finely grated zucchini and applesauce swapping oil. Nutmeg and allspice mingle with cinnamon and ginger for warm spice notes. Uses baking powder and soda for proper rise. Two-8x4 loaf pans equally filled avoid uneven baking. Molasses butter on top adds contrast. Active mixing prevents overworked batter and dense crumb. Oven temp set slightly lower than usual for tender crumb and even bake. Adjust bake times based on batter weight and utensil size. Visual and toothpick tests key for doneness.
Garlic Sautéed Zucchini Medley
Two types zucchini chopped thick, garlic and scallions chopped fine; olive oil toasted with fresh herbs; quick sauté to tender-crisp. Substitute thyme for oregano or chives for scallions. Simple seasoning. Technique focuses on heat management to avoid soggy squash. Watch color changes, slight caramelization signals ready. Timing guided by texture, not clock. Serve alongside pork crusted in herbs or honey-coriander salmon.
Zucchini Potato Frittata
A rustic frittata built on browned potatoes and tender zucchinis with sautéed leeks and shallots swapped in for onions, eggs beaten smooth and baked to just-set. Garlic gives a punch. Oil control for crispness key. Timing and heat critical for perfect texture without dryness. Suitable for gluten-free and dairy-free diets.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Beef Zucchini Meatballs Tahini
Frozen half portion beef zucchini meatballs bake 18 minutes till golden. Zucchini sliced 2 cm thick, olive oil coat. Season salt pepper, grill 12 minutes. Sauce whipped tahini lemon garlic honey water lemon zest swap honey for agave. Fresh mint scatter, scallions slice, sprinkle Aleppo pepper. Serve with pita or green tomato salad.
Pan-Seared Cod Ginger Zucchini
Cod pan-seared with fresh ginger, olive oil, and a touch of butter. Zucchini ribbons wilt slightly in a tangy, slightly spicy sauce made from reduced chicken broth, soy sauce, lime juice, brown sugar, and chili paste. Topped with fresh avocado cubes, green onions and cilantro leaves. The cooking method gives a crisp crust on the fish while the zucchini stays tender-crisp. A quick heat reduction in the pan intensifies flavors before plating.