Tag: Zucchini

Salt and Pepper Zucchini Chips

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Ingredients
  • About 4 Cups of  thinly sliced Zucchini
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp olive oil
  • 1 tsp apple cider vinegar
Instructions
  1. Slice the zucchini thinly.
  2. Whisk salt, pepper, olive oil, and vinegar together in a bowl
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Place the slices on your dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Note: You can also try doing this in an oven.

Teriyaki Salmon with Zucchini


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Ingredients

  • Low-sodium teriyaki sauce
  • 2 salmon fillets
  • Sesame seeds
  • 2 small zucchini, thinly sliced
  • 4 scallions, chopped
  • Canola oil

Method

Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the zucchini, scallions, and 2 teaspoons oil to skillet. Sauté 4 minutes, or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.

Zucchini Fritters

4b28fa3ce5c870134c159acd79edaf1dZucchini Fritters with Tzatziki

Serves 2

  • 2 cups coarsely grated zucchini
  • 1/2 cup coarsely grated potato or Sweet Potato
  • salt
  • pinch of flour
  • 1 egg
  • 1 tablespoon chopped chives (or whatever herb you like)
  • 1 tablespoon chopped mint (or whatever herb you like)
  • zest of one lemon
  • 1/4 cup diced white onion
  • 1 tablespoon unsalted butter

Tzatziki:

  • 1cup Greek yogurt
  • Some finely diced red onion
  • A bit of chopped mint
  • Salt
  • Squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.