Zucchini Piccata Recipes

CHICKEN PICCATA WITH CAPERS

Steps:

• Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
• Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
• Drizzle sauce over and around the chicken; garnish with parsley.

BAKED HADDOCK PICCATA WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 350F with the rack placed in the middle.
• To prep the haddock for baking, remove them from the packs and place them in a shallow 9X13 baking dish. Top each haddock filet with two very thin slices of lemon, and bake for 20 minutes. Then squeeze a wedge of lemon over each filet and continue to cook for 10 more minutes. The internal cook temp should be a minimum of 145 degrees.
• While the fish is baking, make zoodles AKA zucchini noodles. (I use my a spiralizer on the largest blade setting, because I like my noodles al dente after they've been cooked, but choose any blade size you like best.)
• Once the zoodles are prepped, make the piccata sauce: Add one tablespoon olive oil to a medium saute pan over medium heat. Add minced garlic and cook for 1 minute. Then add two tablespoons of butter and allow it to melt.
• Next, stir in 2 tablespoons of lemon juice, salt and pepper, 1/3 cup white wine and 1/3 cup chicken stock and turn the heat up to medium high and simmer for 5-6 minutes.
• Then remove from the heat and stir in the capers. The sauce should reduce by half.
• Add two tablespoons of olive oil to a large saute pan over medium-high heat, and cook the zoodles for 2-3 minutes. Be sure to fold and toss so that all the veggie noodles are cooked evenly. Next, add lemon butter caper sauce, fresh chopped parsley, and fold it all together.
• To serve, plate zoodles then top with haddock. Garnish with more chopped parsley, capers, and serve with lemon wedges. Salt and pepper to taste.

SHRIMP PICCATA WITH ZUCCHINI NOODLES

Steps:

• Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
• Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
• Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

ZUCCHINI PICCATA

Steps:

• For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
• Add crushed tomatoes and bring to a medium boil.
• Cook , stirring often, until reduced and thickened a bit.
• Add basil, capers, garlic and onion.
• Cook for 2-3 minutes.
• Season to taste with salt & pepper.
• Set aside and keep warm.
• Rinse zucchini and pat dry.
• Cut into slices about 1/8 inch thick.
• Pat dry with paper towels.
• Beat eggs slightly in a deep pie plate.
• In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
• Heat 3 tbsp oil in a medium skillet.
• Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
• Add zucchini slices to hot oil and pan fry on each side until golden brown.
• Serve immediately with tomato sauce.

COD PICCATA

Steps:

• Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
• In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
• Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
• In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
• Add heavy cream and chicken broth and wait until it bubbles.
• Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
• Add lemon juice, capers, season the sauce with salt and pepper.
• Add Cod back to the pan, simmer for another minute and remove from the heat.
• Sprinkle Cod Piccata with fresh parsley and serve immediately!

CHICKEN PICCATA WITH ZUCCHINI NOODLES

Steps:

• Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately 1/4 inch thick. Remove plastic wrap and season with salt and pepper as desired. Sprinkle with almond flour until coated on both sides.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4 minutes, then flip and cook another 4 minutes more, until no longer pink in the middle. Transfer to a plate.
• Reduce heat to medium and add butter to the skillet. When melted, add lemon juice and chicken broth. Simmer 5 minutes, until liquid is slightly reduced.
• Add zoodles to the sauce and cook 3 to 4 minutes, until soft.
• Return chicken to the pan with the zoodles. Stir in capers. Cook 1 more minute to heat through, then divide onto plates.