Tag: Zucchini

Fried Zucchini

Fried zucchini is another one of my new favorite ways to serve this polarizing squash. The flour crust brings some texture to the squash, and the butter add a good flavor to the side that makes it very enjoyable. I have some advice though based on my mistakes. First, heat the oil fully before hand. I started with barely any butter in the pan and no oil, so quickly my mixture became a thick rue. I was adding oil as it cooked just to get some liquid in the pan. Also, make sure you get off loose flour before it enters the pan. You don’t want an even messier oil after you flip you zucchini over. Finally, I also plated the fried zucchini right away, however I would have benefited by letting them strain on a disposable plate first.

What You Will Need
  • 1 Medium/Large Zucchini
  • 3 Tbsp Butter
  • 1/4 cup Oil
  • 1/4 cup Flour
  • Large Frying Pan/Dutch Oven
  • Large Ziploc bag
Instructions
  1. Wash and slice a zucchini into 1/2 to 1/4 inch thick slices.
  2. Heat a large frying pan over medium high heat. Add 3 Tbsp butter, and 1/4 cup oil.
  3. In a large Ziploc bag, add 1/4 cup flour. Add your slices into the bag a few at a time, and cover thoroughly in flour.
  4. Shake off flour, and add to the hot oil. Cook until golden brown on both sides. Remove from oil and strain on a paper towel lined disposable plate. Let strain for about 5 minutes before serving.
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Ratatouille

Ratatouille is a classic french dish that stemmed from poverty. Because they could not afford it, they made do with that they had. I don’t usually make vegetarian dishes because they usually aren’t filling, and I require a lot of protein in my daily regimen. This dish, however was not only incredibly filling, but it was also delicious! I don’t always like the texture of zucchini, but in this dish it has the perfect consistency and the tomato just compliments the squashes so well. For flavoring, I decided to go with thyme, rosemary and basil, and all three spices help unify this dish and add a layer of more flavor. I highly recommend this dish! Finally, though I have not tried freezing this dish, the ingredients are perfect for freezing, so I plan to freeze some the next time I make this giant pot of ratatouille. This recipe makes 6-7 adult sized servings.

  1. Wash, half, and slice 2 large zucchini and 2 medium yellow squash. Dice one medium onion. Add all to a dutch oven.
  2. Place dutch oven over medium high heat. Add 2 Tbsp canola or vegetable oil and 1 Tbsp garlic powder. Cook for 5 minutes stirring occasionally.
  3. Add 16 Oz of diced tomatoes, or 3 large tomatoes diced. Add 2 tsp of each thyme, rosemary, and basil. Cook covered for 10-15 minutes or until tomato is cooked, and zucchini and squash are tender.
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