Reci-Tips: What to do with Zucchini
The supply of zucchini peaks in summertime, when home gardeners, overwhelmed by the abundance, beg friends to take the excess. But it’s also a steady player the rest of the year, and it’s my go-to vegetable, year-round.
I love the versatility of zucchini and usually have some in my crisper, ready to go into stir-fries, to slice raw for salads, and at last resort, to throw into soups or fried rice, when it’s time to clean out the fridge.
I love zucchini so much, I’ve developed some reci-tips for them to tweet occasionally, that I’m sharing verbatim in this post. You might have seen some of those tweets if you follow me @specialforksndy on Twitter.
As you’ll see below, the sentences and words of the reci-tips are truncated, to fit the 140-character maximum that Twitter allows per tweet. But I’m sure you’ll get the idea.
When my kids were young and I had to coax them to eat vegetables, I found oven-baked zucchini sticks were kid-friendly, and a good bet:
- Cut zucchini in sticks, dip in beaten eggs; roll in mix of dry bread crumbs & Parmesan w/dried herbs. Bake 450F until crusty.
- Halve zucchini lengthwise; fry in olive oil on each side until softened. Top w/Parmesan, grated lemon peel & black pepper.
- Sauté sliced zucchini & mushrooms in skillet w/heatproof handle. Beat eggs w/S&P & add. Top w/cheese. As eggs begin to set, broil top.
- Make pizza w/frozen & rolled pizza dough, sautéed sausage slices, zucchini, roasted r pepper & provolone; bake as pkg directs.
2 large zucchini (about 1 pound total)
Kosher salt and freshly ground pepper
2 eggs, well beaten
Oil for frying
Trim the ends of the zucchini and cut lengthwise to form planks about ½-inch thick. Lay them in a single layer on a small baking sheet and season with salt and pepper on both sides. Coat each zucchini plank in flour, then in beaten eggs.
Cover the bottom of a large nonstick frying pan with oil and heat until medium-hot. Add zucchini planks and fry until golden brown and crusty, about 3 minutes on each side. Do not crowd the pan; fry in batches. Drain on paper towels.
Serve Zucchini Planks hot with soy sauce.
Makes 3 to 4 servings
Note: Rather than tossing the remaining beaten eggs, fry them in the skillet after the zucchini are cooked and serve on the side.
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