Zucchini In Wine Dough Recipes

Steps:

• Heat oil in a heavy skillet.
• Add zucchini, onion and garlic and saute over medium heat, turning often, until zucchini is lightly browned on both sides and onion is golden (about 3 to 5 minutes).
• Add mushrooms and thyme.
• Saute for 2 more minutes or until zucchini is crisply tender.
• Add the wine.
• Cook, stirring, over medium heat until wine is somewhat reduced, about 1 minute.

Steps:

• Cut the zucchinis in lengths, about 1cm broad.
• Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk.
• Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less.
• Let rest for 20 minutes.
• Pour boiling hot water over the tomatoes and peel them.
• Cut tomatoes in small pieces and put seeds away.
• Chop onion and garlic and sauté slightly in hot olive oil.
• Add tomatoes and blend.
• Spice with salt and pepper.
• Cut basilca and mix under.
• Heat the oil for frying to 180°C.
• Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden.
• Serve with Tomato ragout.
• If you should not like tomatoes (shame!) then this is also delicios with remoulade sauce.

Steps:

• Dissolve yeast and sugar in the warm water and wine.
• Let sit for approximately five minutes, until yeast bubbles.
• Dissolve the salt in the 2 tablespoons of water.
• Stir honey and oil into yeast mixture.
• Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter.
• Stir in the salt and water mixture.
• Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon.
• Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny.
• It may be a bit sticky, that's fine.
• Spray a bowl with oil and place the dough in the bowl.
• Spray the top of the dough with oil and cover with plastic wrap.
• Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area.
• ***The more times you let the dough rise, the better it will be.
• If you can, punch it down after the first rising and let it rise again.
• Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza.
• Roll the dough out into rounds and let rest for 15 minutes.

Steps:

• Grate zucchini into bowl and let sit for 15 minutes.
• Remove zucchini from bowl and squeeze excess water from zucchini.
• Mix zucchini, flour, eggs (beaten), parmesian cheese, and basil together.
• Spread dough onto pizza stone and bake at 350 degrees for 20 minutes (or until slightly browned).
• Remove from oven and put sauce, shredded cheese, sausage (previously cooked, and sliced or loose -- as preferred), and chopped pepper on the crust.
• Return to oven for additional 10 minutes at 450 degrees or until toppings are browned and cheese is melted.

Steps:

• Melt 2 tablespoons butter in a small nonstick skillet over medium heat. Cook the garlic in the butter until softened, about 1 minute. Stir in the zucchini and the onion; cover, cook for 2 minutes. Mix the chicken and the remaining 1 tablespoon butter into the skillet; cover. Stirring occasionally, cook until chicken is no longer pink, about 5 minutes.

Steps:

• You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.
• Place the zucchini in bowl and lightly salt then let sit for 15 minutes and.
• squeeze out all the water that is rendered. Roll in a towel and twist.
• again. This is to remove all the water-- if you don't remove the water, it won't bake right.
• Mix with the rest of ingredients in a bowl.
• Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it.
• Bake at 350F until the top is dry and lightly browned, about 20-30 minutes.
• To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.