Tag: italian

Deep Fried Parmesan Zucchini

It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.

If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.

Also try my deep-fried ravioli.

Deep Fried Parmesan Zucchini
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5 from 1 vote

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want.
Course Side Dish or Appetizer
Cuisine American
Keyword deep-fried, vegetable
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 188kcal

Ingredients

Instructions

  • Heat oil to 350 F in a Dutch oven or deep fryer. You can also use a skillet.
  • Rinse the zucchini and pat completely dry. Slice into 1/4" pieces.
  • Place flour into a pie plate or shallow bowl.
  • In another pie plate or shallow bowl add the milk. Whisk the eggs into the milk.
  • In a third pie plate or shallow bowl combine the bread crumbs, Parmesan, Italian seasoning and garlic powder.
  • Coat the zucchini sliced in the flour. Make sure you get the flour on all sides.
  • Next, dip the zucchini in the milk mixture, coating completely.
  • Lastly, roll the zucchini in the bread crumb mixture.
  • Working in batches if necessary, fry the zucchini slices for 3-4 minutes or until golden brown, turning once or twice. Transfer to a wire rack or a paper towel-lined plate to drain.
  • Serve immediately with Ranch dressing if desired.

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 244mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 2mg

Nutritional values are approximate.

White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills. But I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.

White Pizza Grilled Cheese Sandwiches

I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

White Pizza Grilled Cheese Sandwiches
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5 from 1 vote

White Pizza Grilled Cheese Sandwiches

These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
Course Main
Cuisine American
Keyword grilled cheese, sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sandwiches
Calories 321kcal
Author Based on a recipe from Thrifty Frugal Mom

Equipment

Ingredients

  • ½ cup ricotta cheese
  • 1 teaspoon olive oil
  • ½ teaspoon garlic minced
  • 1 teaspoon dried basil crumbled
  • ½ teaspoon dried oregano crumbled
  • ¼ teaspoon Kosher salt
  • Pinch ground black pepper
  • ¼ cup Parmesan cheese freshly grated
  • 2 cups Mozzarella cheese shredded
  • 12 slices bread I used Texas Toast
  • 2 tablespoons butter softened

Instructions

  • Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
  • Mix the ricotta and oil together in a large bowl.
  • Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
  • Mix in the mozzarella cheese. The mixture will be thick. Don’t be afraid to use your hands to mix it well.
  • Lightly butter each slice of bread on one side.
  • Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
  • Add the top piece of bread butter-side up.
  • Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
  • Let rest for 5 minutes before slicing.

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 724mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 371mg | Iron: 2mg

Nutritional values are approximate.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.

Toasted Italian Sandwich

My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich
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5 from 1 vote

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
Course Main
Cuisine American
Keyword Italian, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 555kcal
Author Based on a recipe from Mess for Less

Equipment

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicola
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pest and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Nutrition

Calories: 555kcal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1404mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg

Nutritional values are approximate.