Best 10 Fried Zucchini With Pecorino And Hot Pepper Recipes

FRIED ZUCCHINI WITH PECORINO AND HOT PEPPER

Steps:

• Pour oil to a depth of 1 inch in a wide frying pan and heat to 375 degrees.
• Put flour in a pie plate, season generously with salt and pepper and add a pinch of cayenne. Combine lightly beaten egg and milk. Working in batches, dip zucchini slices lightly in seasoned flour, then in egg mixture, then once more in flour. Carefully slip them into hot oil, without crowding. Cook for about 2 minutes on each side, until golden. Remove and drain on paper towels, then transfer to a warm platter. Salt lightly.
• In a small bowl, mix together parsley, garlic and lemon zest. Sprinkle a little of the mixture over fried zucchini, then sprinkle lightly with grated cheese and red pepper to taste. Serve immediately.

FRIED ZUCCHINI

Steps:

• Place zucchini and onions in a medium bowl and mix together.
• In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
• Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
• In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER

Steps:

• Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
• While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
• Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
• Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO

Steps:

• Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
• Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
• When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
• Season with salt and pepper. Return to heat for about 30 seconds to warm through.
• Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
• Serve while still nice and hot.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER

Steps:

• Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

BUCATINI WITH TOMATOES, PANCETTA, AND HOT PEPPER

Steps:

• 1 Pour the oil into a skillet large enough to hold all of the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally, over medium heat, until the pancetta and onion are golden, about 12 minutes. 2 Add the wine and bring to a simmer. 3 Stir in the tomatoes and salt to taste. Bring the sauce to a simmer and cook, stirring occasionally, until the sauce is thickened, about 25 minutes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 5 Pour the pasta into the pan with the sauce. Toss the pasta and sauce together over high heat about 1 minute, or until the pasta is coated. Add a little cooking water if the pasta seems dry. Remove from the heat. Add the cheese and toss well. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.