Got 15 minutes? Got some fresh zucchini & white onion? Then you’re ready to get your Asian veggie fix, at home, with these yummy Japanese Steakhouse Hibachi Style Zucchini & Onions.
Craving a crisp snack like chips? Skip the store-bought potato version, and opt for these flavorful, healthier, baked Crispy Garlic Parmesan Squash Chips instead. You won’t be disappointed, and I promise you they’ll satisfy any crunch craving.
A new spin on the classic Southern fritter, we’ve used butternut squash and added in shreds of sharp cheddar with crisp pieces of crumbled bacon. Fried to golden brown perfection and served with a drizzle of ranch crema– these Bacon Cheddar Butternut Squash Fritters & Ranch Crema will melt hearts, just like they melt in your mouth.
I may or may not have an … obsession. A zucchini obsession. It all started when I was inundated with bags and bags of free summer squash. I had to do something with them. I had to do something new too, since the sons wouldn’t stand for having one more zucchini muffin shoved down their throats. Instead, they got these harmless little zucchini fritters. Before them I really was only a casual zucchini user. Nothing much creative about it. Then I got really creative with the cheesy zucchini rice. And then a couple of weeks ago I died and went to zucchini heaven with the glazed lemon zucchini bread. But today, it’s official. We’ve revolutionized their use with this zucchini and squash au gratin. Which is saying something since summer squash, especially zucchini, are pretty much one of the best, most versatile, veggies ever.
Move on over potatoes, there’s a new star in town.
recipe adapted from Dishin With Rebelle2 tbsp butter 1 large zucchini, sliced 1 large squash, sliced 2 shallots, minced 1 tsp minced garlic 1/2 cup heavy cream, or half and half Shredded Cheese (mozzarella or provolone works best) Salt & Pepper, to taste pinch of oregano Parmesan cheese, to taste Directions 1. Melt butter in a large skillet over medium heat. When melted add in the shallots and garlic, and saute until they begin to turn clear. 2. Next, add the zucchini, squash and cream. Give it a stir and then add the salt, pepper, and Parmesan. 3. Cook the mixture 8 to 10 minutes over medium-medium low, stirring occasionally. You do not want it to boil, only lightly simmer. 4. Pour the mixture into a baking dish and sprinkle the top with a little more Parmesan and evenly distribute the shredded cheese over top. 5. Bake for 10 to 14 minutes at 450 degrees, or until the casserole is bubbly and golden brown on top.
Fritters are the yummiest way to showcase the best of Southern summer produce. These Zucchini Fritters with Chili Lime Mayo are a fun, fresh savory spin on the classic fried veggie. Paired with the spicy mayo for dipping, they make a tasty appetizer, side dish, or even a light meal all by themselves.