Shredding a zucchini can be done by hand with a grater in less than 5 minutes. If you're looking for an even faster method, you can shred zucchini with the help of a food processor.Know More
To start, wash the zucchini under cold running water, and cut off the stem with a knife. Using a cone shaped grater with medium-sized rivets is recommended, as this shredder can be placed on a stable surface. If using a food processor, cut the zucchini in half, and scoop out the seeds prior to shredding.
When shredding the zucchini, start by putting the cut end on the grater. Run the zucchini down the rivets to shred. Continue to do this until you reach the seeded core. Cut around the seed core to remove it, and continue grating the zucchini until the core appears again. Cut out the seed core once more, and continue to shred. Continue this process until the entire zucchini is shredded. If using a food processor, insert the zucchini halves into the foot chute, then process.
Zucchini has a high water content, so dry the shreds as much as possible with kitchen towels prior to using them in a recipe. If you don't plan to use the zucchini right away, place it in an airtight plastic bag, and put the bag in the freezer.
Three recipes for roasting fresh vegetables include herb-roasted winter veggies, Parmesan and garlic-roasted veggies, and roasted zucchini, onion and peppers. These use simple flavorings that are easy to personalize, and don't take long to make.Full Answer >
An easy vegetarian main dish recipe can be made with zucchini and carrots together with yellow squash for the Carrot, Zucchini, Squash Ribbons Recipe. The recipe, which was made by celebrity chef Paula Deen, is relatively easy to make, requiring a few other simple ingredients and it can be completed in under 15 minutes.Full Answer >
Food Network offers a recipe for baked green tomatoes and zucchini by Bobby Deen. The recipe involves dipping tomato and zucchini slices in a buttermilk and egg mixture, dredging the wet vegetables in cornmeal, then lightly browning them in a pan before baking them in an oven.Full Answer >
Vegetarian spaghetti squash tomato toss is a low-calorie spaghetti squash recipe that combines baked or microwaved squash and a sauce made from onions, tomatoes, zucchini and olive oil. Additionally, the recipe uses garlic, basil salt and pepper. One serving of this recipe contains 97 calories and 3 grams of fat.Full Answer >