Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Celebrating the Jewish food of Italy - New Day NW
Italian cooking is as varied as the regions in Italy. There's also a centuries-long but little-known tradition of Jewish cooking in Italy.
In her new book, Cooking alla Giudia, Benedetta Jasmine Guetta pays tribute to the culinary heritage of Jews in Italy.
She joined the show to share a few recipes from the book!
Concia di zucchini / Fried Zucchini in a Garlic-Herb Marinade
Starting in the spring and then all the way to the end of summer, fried zucchini is a staple recipe on every Roman Jewish family’s Shabbat menu. Any type of zucchini will work, but in Rome, concia is made with the special Italian zucchini called zucchine romanesche; they are small and light green with thin, pale stripes and have beautiful flowers. If you can’t find them, try Persian zucchini or Mexican squash.
This marinated fried zucchini dish is generally made ahead, to ensure that the flavors blend well, and is served as a starter or a side, but it also makes the best snack on top of crusty pizza bianca, or sandwiched between two slices of crunchy bread such as ossi.
Serves 4 to 6 as a starter or side dish
INGREDIENTS:
-2¼ pounds (1 kg) zucchini
-Sunflower or peanut oil for deep-frying
-3 garlic cloves, finely minced
-A handful of parsley or basil leaves, or both, finely chopped (see Variations)
-¼ teaspoon kosher salt
-Freshly ground black pepper
-½ cup (120 ml) white wine vinegar
-3 tablespoons extra-virgin olive oil
DIRECTIONS:
1. Slice the zucchini lengthwise into ¼-inch-thick (6 mm) strips. People debate the best way to slice the zucchini for this dish; some like to cut the slices at an angle to obtain wide ovals instead of strips. Any shape will do as long as your slices are even in thickness.
2. If you are not pressed for time, let the zucchini slices dry on a baking sheet lined with paper towels for a couple of hours, so they lose some of their moisture. If you are in a hurry, go straight to frying.
3. Pour about 2 inches (5 cm) of sunflower or peanut oil into a large saucepan and heat over medium heat until a deep-fry thermometer reads 350°F (180°C). (You could use a deep skillet for frying if you prefer, but I find that a saucepan helps contain the oil if it bubbles up too much.) You can test the oil by dropping a small piece of zucchini into it: if it sizzles nicely but doesn’t bubble up too wildly, the oil is ready.
4. Working in batches to avoid crowding, gently place some zucchini slices into the pan, making sure that they all lie flat and do not overlap. Fry, turning once, for about 5 minutes, until deeply golden, almost brown. Transfer the slices to a tray lined with paper towels to drain and continue frying the zucchini in batches.
5. Place one-third of the fried zucchini in one layer in a deep rectangular dish. Sprinkle with some of the minced garlic, herbs, and salt and season with pepper to taste. Repeat with two more layers, finishing with one last sprinkle of minced garlic, herbs, salt, and pepper.
6. Cover the zucchini with the vinegar, top with the olive oil, and refrigerate for at least 5 hours, and up to 24 hours. Bring to room temperature to serve.
7. Leftovers keep well in the fridge, covered with plastic wrap or in an airtight container, for a couple of days.
Variations
You can swap eggplant for the zucchini to make concia di melanzane.
Some concia recipes feature parsley, some basil, some both parsley and basil, and some mint. Find your favorite combination!
Excerpted from Cooking alla Giudia by Benedetta Jasmine Guetta (Artisan Books). Copyright © 2022.
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Food Sovereignty with Kanina Terry - May 27, 4–5:30pm
As we move through the month of May and the new moon, we are reminded that this is the time for planting. Food is on our minds, when should we plant, what should we plant, what can we harvest, how can we best honour the gifts that Creator has given us? This month we welcome a special guest who has focused their ways of life on food sovereignty, living from the land and what it provides. Join us as they lead us through a cook-a-long followed by a presentation on their journey of reclaiming traditional food practices.
Kanina Terry
Kanina Terry is Anishinaabe (Ojibwe) from Obishikokaang (Lac Seul First Nation) and lives in the traditional territory of Obishikokaang, in Sioux Lookout, Ontario. She is passionate about her son and family, food, hide tanning, and creating things with her hands. Kanina is determined to reclaim knowledge and skills denied her as a result of assimilation, colonialism, and residential schools. A trained chef, former caterer, and culinary arts instructor, Kanina has been working with food, specifically Indigenous foods, recipe development, education, resources and systems since 2013.
Uploaded by: Western Communications (MH)
Zucchine in Concia
ricetta giudaico romana
How Fried Artichokes Became a Roman-Jewish Staple — Dining on a Dime
On this episode of Dining on a Dime, Lucas Peterson is in Rome at Nonna Betta, a traditional Jewish-Roman restaurant serving generations-old recipes like fried artichokes and fried fish.
Archival footage credit to Getty.
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Zucchine ripiene di tonno IMPOSSIBILE RESISTERE (SUB-ENG)
#zucchine #zucchinetonde #zucchineripiene
Zucchine ripiene di tonno IMPOSSIBILE RESISTERE (SUB-ENG)
Ecco un ripieno diverso dal solito, ZUCCHINE TONDE RIPIENE DI TONNO con un profumo di capperi e pomodori secchi, impossibile resistere a questa bontà.
Gli ingredienti per 4 persone sono:
4 zucchine tonde
2 fette di pane raffermo
160 gr di tonno sott'olio
2 uova
Prezzemolo
1 spicchio d'aglio
10. capperi dissalati
3 pomodori secchi
2 cucchiai di pangrattato
1 cipolla piccola
300 gr di polpa di pomodoro
Olio EVO
Sale e pepe
Altre ricette con le zucchine:
➡️➡️➡️ Zucchine tonde ripiene di carne al forno:
➡️➡️➡️ Involtini di zucchine:
➡️➡️➡️ Frittelle di zucchine soffici:
➡️➡️➡️ Zucchine marinate alla romana (in Concia):
➡️➡️➡️ Plumcake dolce alle zucchine:
➡️➡️➡️ Flan di zucchine:
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