Ingredients:
zucchini- 2, medium
olive oil- 1 Tbsp
1/4 cup- bread crumbs
1/4 cup- grated parmesan cheese
1/8 tsp- salt
pepper to taste
Method:
Preheat the oven to 450 degree F. Mix all the ingredients expect zucchini in a bowl.
Slice the zucchini into 1/4-inch thick rounds.
Then dip the zucchini rounds on both sides and layer them on the preheated baking sheet which has been greased with cooking spray.
Bake them until they are brown and crispy for 28-30 minutes and serve immediately!
Servings- 4 rolls
Ingredients:
Sushi rice– 2 cups
Sea weed sheets
Sushi rice vinegar 2 tbsp
Tofu- 1 pack
Carrot-1
Zucchini- 1
Red chilli powder– 3/4 tsp
Lemon- 1 tsp
Salt
Oil- for shallow fry
Soy sauce– for dipping
Materials required:
Sushi mat
wooden spatula
Preparation:
Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂
Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.
On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.
Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.
Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.
Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!
Ingredients:
Rotini pasta or other short pasta- 8 oz
Olive oil, divided-3 tbsp
Red wine vinegar-2 tbsp
Garlic cloves minced-2 tsp
Cherry tomato-1 cup
Zucchini, cut length wise into quarters-2 medium size
Red bell pepper, quartered and seeded-1
Scallions, trimmed-1 bunch
Pitted Kalamata olives-½ cup
Chopped Fresh oregano-1 to 1½ tsp
Chopped fresh basil-1 to 1½ tsp
Salt – to taste
Preparation:
Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other. Transfer to a large bowl and toss with 1 tbsp olive oil.
Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.
Kai Ruchi 