ZUCCHINI EN ESPAÑOL RECIPES

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CHEESY ZUCCHINI TOTS RECIPE | EATINGWELL



Cheesy Zucchini Tots Recipe | EatingWell image

Not one, not two, but three cheeses make these low-carb cheesy zucchini tots live up to their name. Bake them in the oven or fry them in your air fryer for a crisp exterior and a gooey, melted center. Don't use pre-shredded cheese here; shred it fresh for the best and creamiest results. Serve with ketchup, marinara, ranch or your favorite dipping sauce.

Provided by Casey Barber

Categories     Healthy Zucchini Recipes

Total Time 40 minutes

Number Of Ingredients 10

1 medium-large zucchini (about 12 ounces)
1 ounce provolone cheese (about 1/3 cup shredded)
1 ounce fontina cheese (about 1/3 cup shredded)
1 ounce Parmesan cheese (about 1/4 cup grated)
½ cup panko breadcrumbs (regular or gluten-free)
2 tablespoons all-purpose flour or gluten-free flour blend
½ teaspoon ground pepper
½ teaspoon dried oregano
1 large egg, beaten
Cooking spray

Steps:

  • Preheat oven or air fryer to 400°F. If baking, line a large rimmed baking sheet with parchment paper or a silicone liner.
  • Shred zucchini on the coarse side of a box grater. Place the shredded zucchini in a clean cotton towel (not terry cloth) and squeeze tightly to release excess liquid. Place in a large bowl. Shred provolone and fontina into the bowl, then grate Parmesan into the bowl. Add panko, flour, pepper and oregano; stir to combine. Add egg and stir to coat well.
  • Using your hands, lightly squeeze generous 1 1/2-tablespoon portions of the zucchini mixture to create 1-by-1 1/2-inch tots. You should have 28 tots.
  • If baking, place on the prepared baking sheet and lightly coat with cooking spray. Bake until lightly browned and crispy on top, about 20 minutes. If air-frying, coat the air-fryer basket and the tops of the tots with cooking spray. Air-fry until lightly browned and crispy on top, about 6 minutes.
  • Let the tots rest for 4 minutes before serving with your favorite sauce.

Nutrition Facts : Calories 166 calories, CarbohydrateContent 15 g, CholesterolContent 66 mg, FatContent 8 g, FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 4 g, SodiumContent 287 mg, SugarContent 2 g

ZUCCHINI PARMESAN RECIPE | COOKING LIGHT



Zucchini Parmesan Recipe | Cooking Light image

Why should eggplant have all the fun? Zucchini is also quite delicious when breaded, crisped up, and baked with layers of marinara sauce and two kinds of cheese. We slather on the sauce and cheese down the middle of the zucchini, leaving the edges uncovered so that they stay wonderfully crunchy after baking. When shopping for zucchini, look for ones that are roughly 8 inches long so they’ll fit the baking dish once trimmed.

Provided by Ann Taylor Pittman

Total Time 85 minutes

Yield Serves 6 (serving size: 1 piece)

Number Of Ingredients 12

2 pounds zucchini (about 4 medium)
1/4 teaspoon kosher salt
1/2 cup cornstarch
2 teaspoons garlic powder
1/2 teaspoon ground red pepper
2 large eggs
1 tablespoon water
2 cups whole-wheat panko
Cooking spray
2 cups lower-sodium marinara sauce (such as DellAmore)
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
1 1/2 ounces Parmesan cheese, finely grated (about 1/3 cup)

Steps:

  • Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Trim both ends of each zucchini so that it’s about 7 inches long. Cut each zucchini lengthwise into 4 equal slices (about 1/4 inch thick). Arrange zucchini on a work surface; sprinkle evenly with salt. Combine cornstarch, garlic powder, and pepper in a shallow dish. Combine eggs and water in another shallow dish; whisk until well combined. Place panko in a third shallow dish. Working with 1 zucchini slice at a time, dredge each in cornstarch mixture, shaking off excess. Dip in egg mixture, turning to coat. Dredge in panko, pressing gently to adhere. Place on prepared baking sheet. Repeat process with remaining zucchini. Coat top of breaded zucchini with cooking spray. Bake at 425°F for 15 minutes. Carefully turn zucchini slices over, and rotate pans. Bake an additional 15 minutes (for a total of 30 minutes) or until crispy on the outside and tender when pierced with a knife. Coat an 11 x 7–inch baking dish with cooking spray. Arrange half of zucchini in pan, overlapping slightly if necessary. Spread 1 cup marinara down the middle of zucchini, leaving about 1 inch of either end uncovered. Sprinkle about 1/2 cup mozzarella and half of Parmesan over sauce. Arrange remaining zucchini on top, overlapping slightly if necessary. Spread remaining cup marinara down the middle of zucchini, leaving about 1 inch of either end uncovered. Sprinkle remaining 1 cup mozzarella and remaining half of Parmesan over sauce. Bake, uncovered, at 425°F until cheese is bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 352, CarbohydrateContent 43 g, FatContent 13 g, FiberContent 6 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 601 mg, SugarContent 9 g, UnsaturatedFatContent 7 g

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Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in). In botany, the zucchini's fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened ...
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