Best 4 Fried Zucchini With Pecorino And Hot Pepper Recipes

**Fried Zucchini with Pecorino and Hot Pepper: A Culinary Delight**

Embark on a delightful culinary journey with our tantalizing recipe for Fried Zucchini with Pecorino and Hot Pepper. This delectable dish takes ordinary zucchini and transforms it into an extraordinary treat. Savor the crispy golden-brown coating enveloping tender zucchini slices, infused with the savory flavors of grated Pecorino cheese and a hint of spicy heat from red pepper flakes. Served alongside a refreshing yogurt sauce, this dish offers a harmonious balance of flavors and textures, making it a perfect appetizer, side dish, or even a light main course.

**Additional Recipe Options:**

1. **Zucchini Fritters with Herbs:** For a more substantial bite, try our Zucchini Fritter recipe. These fritters are packed with grated zucchini, fresh herbs, and spices, then fried until golden and crispy. Serve them as an appetizer or alongside your favorite main course.

2. **Zucchini and Goat Cheese Stuffed Mushrooms:** Looking for a creative and elegant dish? Stuff portobello mushrooms with a mixture of zucchini, goat cheese, sun-dried tomatoes, and fresh herbs. Bake until the mushrooms are tender and the filling is melted and bubbly.

3. **Zucchini Pasta with Lemon and Parmesan:** Enjoy a light and refreshing pasta dish with our Zucchini Pasta recipe. Simply sauté zucchini and garlic in olive oil, then toss with cooked pasta, lemon zest, Parmesan cheese, and fresh basil. This simple yet flavorful dish is perfect for a quick and easy weeknight meal.

4. **Zucchini Bread with Walnuts and Chocolate Chips:** Satisfy your sweet cravings with our Zucchini Bread recipe. This classic quick bread is moist and flavorful, with plenty of grated zucchini, walnuts, and chocolate chips. It's a delicious way to use up leftover zucchini and a perfect treat for breakfast, brunch, or dessert.

Here are our top 4 tried and tested recipes!

FRIED ZUCCHINI

Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Steps:

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

PAN FRIED ZUCCHINI AND RED PEPPER

Pan Fried Zucchini and Red Pepper image

I try to find meatless meals from time to time, especially when the men at my house are eating red meat. I came up with this when frying potatoes one day. I simplified it to suit my calorie intake and to get my vegetables fixed yet another way.

Provided by gaynel mohler

Categories Other Side Dishes

Time 35m

Number Of Ingredients 6

Ingredients

1 medium zucchini, washed
1/2 red bell pepper, washed
1/2 large vidalia onion, sliced
2 Tbsp olive oil, extra virgin
1 tsp mrs. dash, table blend
1/2 tsp white or black pepper

Steps:

1. In a large skillet heat olive oil on medium high heat
2. add thinly sliced zucchini, pepper strips and onion rings
3. fry in hot skillet turning to crisp up the zucchini as you would fried potatoes.
4. when vegetables are browned and crisped to your liking, remove from skillet and serve.

INDIVIDUAL ZUCCHINI FRITTATAS WITH PECORINO AND CHIVES

Individual Zucchini Frittatas with Pecorino and Chives image

Categories Egg Breakfast Brunch Bake Sauté Quick & Easy Parmesan Zucchini Fall Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
10 large eggs, lightly beaten
Special equipment:
Special equipment: a nonstick muffin pan with 6 (1-cup) muffin cups

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.

EASY FRIED ZUCCHINI

Easy Fried Zucchini image

These are delicious, easy, and can be made from ingredients you already have in the kitchen. They are always a big hit in our home.

Provided by Stephsteph

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 zucchinis, cut into 1/2-inch slices
2 eggs, beaten
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 20 g, Cholesterol 93 mg, Fat 17.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.3 g, Sodium 301.4 mg, Sugar 3.6 g

Tips:

Choose small, tender zucchini for frying. Larger zucchini can be used, but they should be cut into 1/4-inch thick slices.
Slice the zucchini evenly so that they cook evenly.
Use a large skillet or griddle for frying the zucchini. This will help to prevent overcrowding and ensure that the zucchini cooks evenly.
Heat the oil over medium heat before adding the zucchini. This will help to prevent the zucchini from sticking to the pan.
Cook the zucchini in batches if necessary. Do not overcrowd the pan, as this will cause the zucchini to steam rather than fry.
Cook the zucchini until it is golden brown and tender. This should take about 3-4 minutes per side.
Drain the zucchini on paper towels to remove excess oil.
Season the zucchini with salt, pepper, and grated Pecorino cheese. You can also add a pinch of chili pepper flakes for a little bit of heat.
Serve the zucchini immediately with your favorite dipping sauce.

Conclusion:

Fried zucchini is a delicious and easy-to-make appetizer or side dish. With its crispy exterior and tender interior, it is sure to please everyone at the table. The addition of Pecorino cheese and hot pepper flakes gives this dish a unique and flavorful twist. So next time you are looking for a quick and easy recipe, give fried zucchini a try. You won't be disappointed!