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The zucchini dish you haven't tried: Japanese zucchini tempura

By Stephanie Holmes, 05/31/2015
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Zucchini pasta is all the rage right now, but what about preparing the versatile vegetable in a mischievous way, cooked up Tempura-style?

Japanese zucchini tempura

Zucchini is having a major moment right now, especially with Paleo, gluten-free, and low-carb diets dominating the food world. Well, we're going to play the devil's advocate and give you this step-by-step recipe to some totally breaded, totally delish Japanese zucchini tempura.

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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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