Zucchini Spirals With Fresh Vegetable Sauce Recipes

Steps:

• Peel the eggplant and cut it into 1/2-inch slices. Lay the slices in a large colander in a single layer, and lightly salt them. Turn them over and salt the other side. Set the colander on a plate, and set aside for about half an hour. This will draw bitterness from the eggplant. (You may skip this step if you don't find eggplant bitter.) After half an hour, rinse the eggplant and chop it into 1/2-inch cubes.
• Heat a large non-stick saucepan, and add the onion and 2 tablespoons water. Cook, stirring, until the onion begins to brown, and then add the eggplant and a little more water. Continue to cook, stirring occasionally, for about 8 minutes, until the eggplant is mostly cooked. Add the squash, bell peppers, and garlic, and continue to cook and stir for 3 more minutes.
• Add the remaining ingredients, except for fresh basil. Cover and cook on low until all the flavors have blended, about 10 minutes. Add the basil and cook for a couple more minutes.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
• Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
• Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.