Zucchini Cakes with Herb Sour Cream Recipe : Trisha Yearwood : Food Network - FoodNetwork.com

Zucchini Cakes with Herb Sour Cream

Zucchini Cakes with Herb Sour Cream Recipe : Trisha Yearwood : Food Network - FoodNetwork.com

This is the best fried zucchini cake I've ever tried! You can make them and freeze them too.

Fried zucchini cakes

This is the best fried zucchini cake I've ever tried! You can make them and freeze them too.

This is the best fried zucchini cake I've ever tried! You can make them and freeze them too.

Fried zucchini cakes

This is the best fried zucchini cake I've ever tried! You can make them and freeze them too.

Fried Zucchini Cakes, uses 2 C shredded Zucch.,1/2C Seasoned Bread Crumbs, 1/4 C Italian Blend cheese, 1/2 Tb minced garlic, 1 egg. Mix fry. serve with Ranch Dressing  ***Reduce bread crumbs and switch with Parmesan cheese and it could be low carb.

Fried Zucchini Cakes, uses 2 C shredded Zucch.,1/2C Seasoned Bread Crumbs, 1/4 C Italian Blend cheese, 1/2 Tb minced garlic, 1 egg. Mix fry. serve with Ranch Dressing ***Reduce bread crumbs and switch with Parmesan cheese and it could be low carb.

Little zucchini cakes taste like fried patties or tater tots. These are a bit healthier as they use zucchini and are baked rather than fried. Adding some oil to the

Zucchini Cakes

Little zucchini cakes taste like fried patties or tater tots. These are a bit healthier as they use zucchini and are baked rather than fried. Adding some oil to the

Mongolian Beef- 2 teaspoons vegetable oil  1/2 teaspoon ginger, minced  1 tablespoon garlic, chopped  1/2 cup soy sauce  1/2 cup water  3/4 cup dark brown sugar  vegetable oil, for frying (about 1 cup)  1 lb flank steak  1/4 cup cornstarch  2 large green onions, sliced on the diagonal into one-inch lengths

P F Changs Mongolian Beef Copy Cat

Mongolian Beef- 2 teaspoons vegetable oil 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup) 1 lb flank steak 1/4 cup cornstarch 2 large green onions, sliced on the diagonal into one-inch lengths

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