Friday, August 16, 2013

What to do with all that Zucchini?

Is your zucchini (or maybe a neighbor's or friend's) starting to take over your kitchen? What CAN you do with it?
If you need some new recipes to try....check out a few that I rounded up on my Zucchini recipes board. Some of these look So-o-o-o yummy!

I also really like the idea of freezing grated zucchini for baking later. You know, this fall and winter, when you really WANT to be baking! Don't you LOVE this idea for freezing that someone pinned? GENIUS!

Now, I'm going to share my ABSOLUTELY favorite way to fix zucchini.......FRIED! I'm not really sure this is a recipe, really more of a method. Actually, I also use this method to fry (morel) mushrooms (when we can find them) and green tomatoes, too!

Start by making an egg wash (just beat a couple of eggs and add a dash of water to them) in a shallow container. In another shallow container add equal parts flour and Panko bread crumbs. You can really use any seasoned bread crumbs, I just really LOVE the crunchiness of the Panko. Add whatever seasoning you might like. We like seasoned salt and fresh ground pepper. Parmesan cheese is good, too. It's sort of what you like. I told you it wasn't really a recipe.

Cut your zucchini in about 1/4" slices. I cut the zucchini in about 4 inch chunks and cut the chunks into slices. Dip the slices into the egg wash. Then, dip into the bread crumb mixture. Coat both sides well.

Fry the zucchini in hot oil until golden brown on both sides. I like to use olive oil. It seems to brown well without burning. Not only that, I convince myself that frying in olive oil makes this dish healthier! A girl can dream can't she?

Isn't that GORGEOUS?!?!?!

Drain on paper towels and serve warm with or without your favorite dipping sauce. OH! MY! GOODNESS! YUMMMM!


  1. I make zucchini relish with all the extra zucchini and can it.

  2. I make zucchini relish and bread and butter pickles from them too.


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