You might wonder why zucchini has it's own category. In the south it
comes from home gardens by the bushel basket full. The more recipes you
have for it the easier it is to get rid of.
2 large zucchini squash
2 eggs beaten with 1/4 cup water
2 cups flour mixed with 1 tsp salt and 1 tsp pepper
oil for frying
Wash and trim ends of zucchini do not peel. Slice zucchini into thin
circles no more than 1/4 inch thick. Dip each circle into egg mixture
and then into flour. Drop in to hot oil and fry till brown turning to
brown other side.
Slice large zucchini into circles about 1/2 inch thick. Marinate at
least 6-8 hours in an oil based salad dressing such as Italian. Grill
over hot coals for 2-3 minutes each side or until tender. Top with your
favorite cheese and/or some marinara and serve with your burgers and
1 or 2 large zucchinis
1/2 pound ground beef
1/2 pound breakfast sausage
1/2 cup chopped onion
2 ripe tomatoes
1 small bell pepper
1-1/2 cup cooked rice
1 cup shredded cheese of your choice
Slice zucchini in half lengthwise and wrap each half in plastic wrap
and microwave 5 minutes rotating once. The inside of the zucchini
should be soft enough enough to scoup out. Microwave 1 minute
increments if needed.
When zucchini is cool enough to handle cook meat in skillet with onion
and green pepper. Drain off excess grease. Scoup out the inside of the
zucchini halves leaving about 1/2 inch inside shell. Chop and add
to meat with chopped tomatoes cook 2 minutes and add cooked rice.
Place in a microwavable dish and top with cheese. Cook on medium till
cheese is melted.