Zucchiniflats Recipes

Steps:

• Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Steps:

• Heat oven to 230 degrees Celsius. Use some of the olive oil to saute the onions and garlic only.
• In a mixing bowl, mix the water, the rest of the olive oil, the salt, pepper and flour. This will be a very liquid mixture.
• Add the sliced zucchini and the sauted onions. Mix.
• Line the swiss roll pan with baking paper and spray with pam, or oil. Pour in the mixture , drizzle top with some extra olive oil, season with some more salt and pepper and sprinkle on some extra thyme.
• Bake for 40- 45 minutes until the sides are golden brown.
• Slice into large squares.

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
• Set aside.
• In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
• Repeat with the rest of the zucchini and reserve.
• Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
• Return the zucchini to the skillet, evenly distributing it.
• Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
• Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
• Invert it onto a plate, cut into slices and serve.

Steps:

• Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
• Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Steps:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

Steps:

• In a shallow bowl, combine 3/4 cup of cheese, eggs, 2 tablespoons flour, parsley, salt, pepper, garlic and milk; whisk or beat until smooth; cover and refrigerate for at least 15 minutes.
• Cut zucchini in half cross-wise, then into lengthwise slices about 1/4 inch thick; lightly dust each piece with flour.
• Heat about 1/4 cup of vegetable oil in a wide frying pan over medium heat; using a fork, dip each zucchini slice into cheese mixture, thickly coating both sides; place in pan, a few pieces at a time, and cook, turning once, until golden brown on both sides.
• Drain briefly on paper towels, then transfer to a serving plate and keep warm until all are cooked (add additional oil to pan as needed).
• Sprinkle to taste with additional cheese and serve.

Steps:

• Pour boiling water over bulgur and set aside until soft and chewy.
• Saute onions and garlic in olive oil until onions are translucent.
• Add zucchini, herbs and pepper.
• Stir until zucchini is tender.
• Mix egg beaters, feta and cottage cheese.
• Add parsley, tomato paste and soy sauce to bulgar and mix.
• Spray a 10x5 inch casserole with non-stick spray.
• Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
• Top with tomato slices and cheddar cheese.
• Srinkle with sesame seeds if using.
• Bake covered at 350F for 45 minutes.
• Uncover last 15 minutes.
• Let sit 10 minutes before serving.