Best 2 Mema Ries Zippy Zucchini Recipes

Zucchini, a versatile summer squash, takes center stage in a delightful array of recipes that capture its unique flavor and texture. From the classic Mema's Zippy Zucchini, a tangy and refreshing side dish, to the creative Zucchini Pizza Bites, a fun and flavorful appetizer, this article offers a culinary journey that showcases the versatility of this garden favorite.

For those seeking a quick and easy weeknight meal, the Zucchini and Sausage Skillet is a one-pan wonder that combines juicy sausage, tender zucchini, and aromatic spices for a satisfying dinner. If you're in the mood for something lighter, the Zucchini and Corn Salad offers a refreshing blend of crisp zucchini, sweet corn, and tangy dressing, perfect for a summer barbecue or potluck.

For those with a sweet tooth, the Zucchini Bread with Cream Cheese Glaze is a moist and flavorful treat that combines the classic flavors of zucchini bread with a decadent cream cheese glaze. And for a unique twist on a classic, the Zucchini Chocolate Chip Cookies offer a chewy and chocolatey cookie with a hint of zucchini that adds a touch of moisture and sweetness.

Explore the diverse world of zucchini dishes with this collection of recipes, each offering a unique take on this versatile vegetable. Whether you're a seasoned home cook or a novice in the kitchen, you're sure to find something to tantalize your taste buds and inspire your culinary creativity.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE

Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce image

Provided by Tia Mowry

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup flour
2 large eggs
Kosher salt and freshly ground black pepper
1 cup panko
1/2 cup grated Parmesan
1 1/4 teaspoons garlic powder
3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
Vegetable oil, for frying

Steps:

For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
Serve the zucchini fries with the dipping sauce on side.

SUMMER ZUCCHINI PASTA

Summer Zucchini Pasta image

I'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. -Beth Berlin, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) pappardelle or tagliatelle pasta
1/4 cup olive oil
2 small zucchini, cut into thin ribbons
2 small yellow summer squash, cut into thin ribbons
4 garlic cloves, thinly sliced
2 cans (14-1/2 ounces each) diced tomatoes with roasted garlic, undrained
1/3 cup loosely packed basil leaves, torn
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.

Nutrition Facts : Calories 254 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 505mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

Choose the right zucchini: Select small to medium-sized zucchini that are firm and free of blemishes.
Slice zucchini evenly: Cut zucchini into uniform slices so they cook evenly.
Use a sharp knife: A sharp knife will help you make clean, even cuts and prevent the zucchini from tearing.
Don't overcrowd the pan: When cooking the zucchini, don't overcrowd the pan or they will steam instead of sautéing.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs for extra flavor.
Serve immediately: Zucchini is best served immediately after cooking, while it is still hot and tender.

Conclusion:

Mema's Zippy Zucchini is a simple but delicious dish that is perfect for a quick and easy side dish or appetizer. With its zesty flavor and tender texture, this dish is sure to please everyone at the table. So next time you're looking for a new way to enjoy zucchini, give this recipe a try!