Best Carrot Zucchini Parsnip Frittata Fingers Recipes

Carrot Zucchini Fritters image

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :

Zucchini & Carrot Ribbon Fettucini image

Provided by HokiesMom

Categories Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

8 ounces fettuccine (I use whole wheat)
2 small zucchini, washed and trimmed
3 medium carrots, pared and ends trimmed
4 tablespoons butter
salt, to taste (I don't use much at all)
black pepper, coarsely ground, to taste
1 tablespoon chives, finely chopped
parmesan cheese, freshly grated (optional on each serving)

Steps:

In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
Cook pasta according to package directions in a large pasta pot.
Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.

Carrot and Zucchini Frittata image

Provided by Sara 76

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Steps:

Preheat the oven to 180°C Lightly grease a deep 23cm pie dish.
Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl.
Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish.
Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.