Kittencals Italian Zucchini Mozzarella Patties Recipes

KITTENCAL'S ITALIAN ZUCCHINI-MOZZARELLA PATTIES

Kittencal's Italian Zucchini-Mozzarella Patties image

You might find yourself purchasing zucchini in your grocery store all year around just to make these, they are that good! --- you will be lucky if these even make it to the table lol! you may also add in some canned corn niblets or some cooked rice, although garlic powder may be used I strongly suggest to use fresh minced garlic, this recipe is very forgiving so don't worry about the the exact measurments--- these are delicious served with sour cream :) also take a look at my recipe#138173

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)
2 large eggs, slightly beaten
1 small onion, finely chopped (or use green onions)
1/2 cup all-purpose flour
2 -3 teaspoons fresh minced garlic (or to taste, or use 1/2 teaspoon garlic powder)
1/3-1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese (can use cheddar cheese)
1 teaspoon seasoning salt
1 -2 teaspoon fresh coarse ground black pepper (or to taste)
olive oil (for frying, or use vegetable or Canola oil)

Steps:

Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).
Place the zucchini in a large bowl.
Add in all remaining ingredients except oil.
Mix well to combine and adjust seasoning salt and black pepper to taste.
Heat oil in a skillet over medium-high heat.
Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Nutrition Facts : Calories 244.1, Fat 11.6, SaturatedFat 6, Cholesterol 122.5, Sodium 349.6, Carbohydrate 19.4, Fiber 2.1, Sugar 4.4, Protein 16

KITTENCAL'S ITALIAN WEDDING SOUP

Kittencal's Italian Wedding Soup image

Once the meatballs are shaped this soup takes very little time to put together and to cook, it makes a wonderful soup to serve at a dinner party --- the success of this soup will strongly depend on your quality of chicken broth so use the very best, the meatballs may be prepared covered and refrigerated up to a day in advance and I strongly recommend doing so to blend the flavors --- the complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories Fruit

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

6 cups good quality chicken broth (see my Kittencal's Best Chicken Stock/Broth (Crock Pot Option))
1/2 teaspoon fresh ground black pepper (or to taste)
1 tablespoon lemon zest (or the zest from 1 lemon)
2 cups finely sliced escarole (or use spinach)
1/2 cup uncooked orzo pasta (or use 1 cup cooked rice added in at the end)
1/3 cup grated parmesan cheese (more for sprinkling) (optional)
1/4 lb extra lean ground beef
1/4 lb ground pork (or use 1/2 pound ground beef)
2 tablespoons fresh minced parsley
1 egg, slightly beaten
2 garlic cloves, minced
1 green onion, finely chopped (use white part only)
2 tablespoons dry breadcrumbs
3 tablespoons grated parmesan cheese
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/4-1/2 teaspoon fresh ground black pepper

Steps:

For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined.
Shape into 3/4-inch balls.
Place onto a plate or refrigerate until ready to use.
Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat.
Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer.
Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender.
OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through.
Season with salt if desired.
Ladle into bowl then sprinkle with more Parmesan cheese on top.

Nutrition Facts : Calories 205, Fat 8.2, SaturatedFat 3.1, Cholesterol 58.5, Sodium 842.1, Carbohydrate 14.7, Fiber 1.4, Sugar 1.4, Protein 16.7

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