Best Puffed Up Zucchini Recipes

ZUCCHINI PUFFS

Steps:

• In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
• Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
• Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

ZUCCHINI ROSE TARTLETS

Steps:

• Preheat the oven to 400 degrees F. Roll the puff pastry out to a 12-inch square on a floured work surface. Brush lightly with the olive oil and sprinkle evenly with the cheese, thyme and lemon zest. Cut into 6 even strips.
• Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of dough making sure to leave half the dough strip uncovered and allowing the green and yellow skins to hang over one edge slightly. Fold the uncovered dough over the squash and pinch together at the two ends. Starting at one end, roll each strip into a spiral. Lightly press the rolled tarts into a muffin tin sprayed with cooking spray.
• Bake until the crusts are browned and crisp on the bottom, the top is dry and crisp and the squash is tender and browned on the edges, about 40 minutes. Remove to a rack to cool slightly. Serve warm.

CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)

Steps:

• In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
• In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
• In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.

ZUCCHINI PUFFS

Steps:

• Grate zucchini and onion.
• Beat in eggs.
• Sift together dry ingredients, add to zucchini mixture.
• Heat oil for shallow-frying in large frying pan.
• Drop in batter by large spoonfuls, fry until brown.

ZUCCHINI-CHEESE PUFF

Steps:

• In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
• Press the zucchini with a wooden spoon to extract the liquid.
• Heat the oil in a heavy 10-inch skillet over moderate heat.
• Sauté the onion until soft, about 5 minutes.
• Preheat the oven to 350°F.
• In a large bowl, mix the eggs and ricotta.
• Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
• Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
• *At this point the mixture can be stored.
• Refrigerate in the tightly covered casserole for up to 12 hours.
• •Bake, uncovered, until the center is set, 45 to 55 minutes.
• The mixture will rise slightly.
• Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
• Serves 4.
• Enjoy!
• •Serving later:.
• Preheat the oven to 350PF.
• Proceed as above with baking except bake 60 to 70 minutes.