Archive for July 6th, 2010

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Zucchini, Zucchini, Zucchini

July 6, 2010

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I’ve been in heaven consuming a superb fried-zucchini dish. I call it my Crisp n’ Tender Zucchini. The zucchini is from my garden and the eggs from the henhouse. The only store-bought ingredients are a little oil, breadcrumbs, and a pinch of whatever spices and herbs I feel like adding.

I’m eating alone these days. My husband doesn’t get home from work until eight in the evening. Depending on what I prepare for supper, sometimes I have to cook the same meal twice in one evening. I don’t even like to cook one meal. My friend, who loathes cooking, said her next house won’t have a kitchen. A good concept until one realizes that means no garden. Probably no spouse either!

There are a few dishes I enjoy preparing. The Crisp n’ Tender Zucchini is one of them. I suppose that’s because I love to eat it. Lots of it.

Part of the joy in preparing this dish is plucking zucchini a few feet from the kitchen, and then watching, as I cut into the green skin, droplets form on coaster-size slices. Harvesting produce from your backyard is an earthy experience. It connects you to your food’s origin. The seed, the starter plant, the nutritious soil, the water, the sun-touched photosynthesis. How refreshing it is to find yourself pleased with an ordinary kitchen task.

On warm summer evenings, all I need for super is a plate of Crisp n’ Tender Zucchini, shrimp and cucumber salad under Raspberry Vinaigrette, and a chilled glass of well water. I’m as happy as a rabbit in a zucchini patch. It’s all natural stuff. Good enough to eat.

 

 

 

 

 

 

 

 

 

 

 

Here’s my recipe for Crisp n’ Tender Zucchini

Serves 2-4

Ingredients:

  • 1 large zucchini
  • 1-cup breadcrumbs, prepared or homemade (or ½-cup breadcrumbs and ½-cup grated Parmesan cheese)
  • 4 tablespoons oil
  • 2 fresh egg
  • Seasoning to taste such as salt, fresh dill, parsley, paprika

Cooking Instructions:

  1. Heat oil in large skillet on medium-high.
  2. Cut ¼-inch thick zucchini slices.
  3. Beat eggs in a small bowl.
  4. Place breadcrumbs in a small bowl (blend your favorite spices in or leave plain.)
  5. When the oil is hot*, dip zucchini slices in beaten eggs, coat in breadcrumbs, and carefully place in hot skillet.
  6. Fry each side until the outside is a crispy, golden brown and the inside is tender.
  7. Garnish with desired herbs.
  8. Serve hot.

*To keep zucchini from soaking up the oil, make sure the oil is hot before frying. You can test it by placing a few water drops in the pan. (Stand back when doing this.) If the droplets sizzle, the oil is ready for frying.

Note:  If you are on a no-fry diet, simply place coated zucchini slices on a non-stick cookie sheet. Bake for 10 minutes on each side at 350 degrees or until crispy, golden brown.

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