Zucchini, Zucchini, Zucchini

July 6, 2010

MyFreeCopyright.com Registered & Protected

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


  • 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.



  1. I think I am going to make that tonight for dinner. Yum.


  2. I have made that recipe before and I love it. Another one I like is use a Storage or freezer plastic bag and put some canola oil or olive oil, soy sce. and chopped garlic, optional a bit of balsamic vinegar. Add zucchini that has been sliced flat across the middle, marinate for about 1/2 hr. turn 1/2 way thru. I have a grill pan that I use on my stove, but it could be barbecued instead. My grill pan leaves those nice grill marks that make it so attractive. I get a piece of foil and use it like a tent so that it gets is tender. You can cook it to your own desired state of doneness.


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: