July 21, 2011

Fried Zucchini

When arriving at the garden center to pick out our veggie starts early June (Yes, I just said early June...the weather was so icky for weeks that our schedule and the weather didn't cooperate in getting our garden planted any sooner. Everyone else seemed to have the same problem. Safety in numbers!) Anywho...when we got to the garden center we perused the veggie starts. Wouldn't you know they had zucchinis in three packs.  *sigh*  Three?  Really?  I think unless you eat zucchini for breakfast, lunch, and dinner, you only need one zucchini plant.  If that!  So...since we have the garden space dear hubby planted all three.  He's so sweet.  He's taken over the garden this summer so this preggo mama doesn't have to deal with it.  I handle the inside cooking and processing of it all, anyway, so I personally think this is fair.  *wink*  Anywho...if you're like us you have five zucchini sitting on your counter ready to be used and five more in the garden ready to be picked and when you mention that you have extra zucchini people roll their eyes and agree that they do, too.  What to do, what to do.  Use it up, baby!  Use it up!  If you don't use it up fresh right away you can shred it and freeze it and make some zucchini yummies in the winter!  Just don't forget about the baggies of shredded zucchini in the freezer only to discover them the following summer when you go to put new bags of shredded zucchini in the freezer.  Not that I would have any experience with that. *wink*

Here's a repost of a yummy way to use up some fresh zucchini!  This fried zucchini is super easy to make and very tasty.  Enjoy!

Fried Zucchini

Mix together in a bowl:
1/4 cup bread crumbs
2 T. parmesan cheese (from the can)
2 tsp. salt and pepper
1/8 tsp. garlic powder

Dip sliced zucchini in 1 mixed egg and dip in the mix.  Fry in 2-4 T. oil.  Cool on a plate with paper towel.  Yummy!

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