Not So Fried Zucchini Thats Better Than The Original Recipes

NO-FRY EASY ZUCCHINI PARMESAN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
• Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
• Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
• Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

GOURMET ZUCCHINI FRITTERS (NO CHEESE!)

Steps:

• Shred the zucchini squash on a box shredder (large side) or with a mandolin.
• In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes.
• In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture.
• Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter.
• In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning.
• Place finished patties on paper towels to drain while finishing the remaining patties.
• Serve with lemon wedges as garnish, on the side.