Recipes

ZUCCHINI FRIES WITH MARINARA SAUCE
PREP: 20 MINUTES | CHILL: 30–45 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Place the zucchini sticks onto a plate and sprinkle
with salt. Allow to sit at room temperature for
15 minutes to remove excess liquid. Pat dry.
2 Place flour in a bowl. Place beaten eggs in
another bowl. Combine bread crumbs, Parmesan,
garlic powder, and onion powder in a third bowl.
3 First, dredge fries in the flour, then shake off
any excess and coat in the egg. Then coat in
bread crumb mixture and return to a clean plate.
Repeat with remaining zucchini. Cover plate with
plastic wrap and place in the freezer for 30 to
45 minutes.
4 Once coating has hardened, place the
Cook & Crisp™ Basket in the pot. Close crisping
lid. Preheat the unit by selecting AIR CRISP,
setting the temperature to 360°F, and setting
the time to 5 minutes. Press START/STOP
to begin.
5 After 5 minutes, place zucchini fries in basket.
Close lid. Select AIR CRISP, set temperature
to 360°F, and set time to 24 minutes. Press
START/STOP to begin.
6 After 12 minutes, open lid, then lift basket and shake
zucchini fries or toss them with silicone-tipped
tongs. Lower basket back into pot and close lid
to resume cooking.
7 After 20 minutes, check fries for desired
doneness. Cook for up to 5 more minutes for
crispier results. When cooking is complete,
serve fries immediately with marinara sauce.
INGREDIENTS
2 large zucchini, cut in sticks 3-inches long
and
1
/4-inch thick
2 teaspoons kosher salt
2 cups all-purpose flour
3 eggs, beaten
3 cups seasoned bread crumbs
1
/4 cup grated Parmesan cheese
1 tablespoon garlic powder
2 teaspoons onion powder
Marinara sauce, for serving
CHEESY CHICKEN CRUNCHADILLA
PREP: 15 MINUTES | COOK: 8 MINUTES | MAKES: 2 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Lay flour tortilla onto a clean surface. Place
1
/2 cup shredded chicken onto center of tortilla.
Sprinkle half of the cubed cheese evenly on top
of shredded chicken, then sprinkle with half the
tomatoes and half the scallions.
2 Place one tostada on top. Repeat step 1 with
layers of remaining chicken, cubed cheese,
tomatoes, and scallions. Top with second
tostada and shredded cheese.
3 Gently fold flour tortilla over the layers in a
concentric pattern, about 4 folds, until the
crunchadilla is securely wrapped.
4 Using a broken piece of tostada or a torn
piece of tortilla, cover the center opening
of the crunchadilla so all contents remain
secure during cooking.
5 Gently flip crunchadilla over, seam-side down,
and coat the top with cooking spray.
6 Place crunchadilla in Cook & Crisp Basket. Select
AIR CRISP, set temperature to 360°F, and set time
to 8 minutes. Select START/STOP to begin.
7 When cooking is complete, crunchadilla is ready
to serve.
INGREDIENTS
1 flour tortilla (12 inches)
1 cup cooked chicken meat, shredded, divided
1
/2 package (4 ounces) prepared cheese product,
cut in
1
/2-inch cubes, divided
1 Roma tomato, diced, divided
2 scallions, thinly sliced, divided
2 corn tostadas, divided
1
/4 cup shredded Mexican cheese blend
TIP If you can’t find tostadas at your grocery store, use
layers of round tortilla chips instead. (Triangular
chips could poke holes in the flour tortilla.)
65
Questions? ninjakitchen.com
Everyday Basics64