"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>>>> Dip zucchini slices in egg, dredge in flour, and fry on each
>>>> side until brown and crunchy.
>
>>> Why the flour?
>
>> To make a crust.
>
> Even better crust: dredge in fluor, then in egg and then in breadcrumbs.
> The natural humidity of zucchini will keep the flour attached.
> --
> Vilco
> Think pink, drink rose'
>
I made them fried but only with flour and without eggs. Then I season them
with a little tomato sauce and fresh mint leaves.

--
Kisses
Pandora

"Vilco" > wrote

> Giusi wrote:
>
>>>> Dip zucchini slices in egg, dredge in flour, and fry on each
>>>> side until brown and crunchy.
>
>>> Why the flour?
>
>> To make a crust.
>
> Even better crust: dredge in fluor, then in egg and then in breadcrumbs.
> The natural humidity of zucchini will keep the flour attached.

A place I go has fried zucchini on the menu ... they are served
with 'horseradish' sauce. It's nice with the somewhat blandness
of the zukes.

nancy

What to do with zucchini / courgettes...

Some great ideas here! Also...


zucchini & leek make a nice smooth creamy soup base. You wouldnt think
so, but it works well. Butter beans can extend this further - you then
add whatever else you want to go in your soup. I do this with pumpkin
and other soft flavoured soups. I often put carrot & cauli in there as
well to round out the flavour.


Ratatouille of course - helps use up some toms too.

Pumpkin soup, you might substitute zucchini, carrot, swede & yogurt
until real pumpkins come along. Ditto with pumpkin pie.


Then theres mild spicy cheesy sauce on mixed veg with plenty of z.
Currants and sultanas in th sauce works well.

Aubergine, zucchini, tomato... whats it called? A bit like ratatouille
but rather darker flavour.

You could even grate it raw in salads if you're brave.

You can also eat the flowers either raw in salad or fried in batter


NT

In article >,
says...
>
> "" wrote:
> >
> > I love zucchini !
> > Saute some onions and garlic in olive oil,
> > toss in a bunch of diced zucchini, and stir-fry.
> > ( I added a few eggs one morning and had a great brunch )
> >
> > But, our vine has gone into overdrive, and
> > we're getting an embarassment of zucchini.
> >
> > Besides the usual bread recipes,
> > what do YOU do with zucchini ??
> >
> > Soups ? Casseroles ? Salads ?
>
> We usually slice it into about 1/4" rounds, boil it for about a minute and
> them sauté it in butter and then top with fresh grated Parmesan.
>

How's this for zucchini:

http://www.flickr.com/photo_zoom.gne...8766909&size=l

Ward Abbott wrote:
> On Sat, 21 Jul 2007 14:19:10 -0500, "jmcquown"
> > wrote:
>
>> Grilled, steamed, lightly breaded and pan fried. I adore zucchini.
>
> Jill...tofu will produce the same results! <vbg> God's most
> tasteless vegetable.

Not if you add herbs and spices.

In article >,
"jmcquown" > wrote:

> Ward Abbott wrote:
> > On Sat, 21 Jul 2007 14:19:10 -0500, "jmcquown"
> > > wrote:
> >
> >> Grilled, steamed, lightly breaded and pan fried. I adore zucchini.
> >
> > Jill...tofu will produce the same results! <vbg> God's most
> > tasteless vegetable.
>
> Not if you add herbs and spices.

I like it in soup myself. ;-d
Great for texture!
--
Peace, Om

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