Zucchini is an extremely versatile ingredient and these zucchini recipes offer several (and yummy) ways to use zucchini this summer.
By Tanya Witowski
- 2 medium green zucchinis (1-inch diameter), peeled and cut into ¼–inch rounds.
- 2 pinches of salt
- 2 eggs
- ½ cup flour
- 1/3 cup canola oil
- 8 tablespoons mayonnaise
- 2large cloves garlic
- 6 Campari tomatoes or substitute with cherry or grape tomatoes
- ¼ cup fresh parsley, chopped
Sprinkle 2 pinches of salt over squash slices and let sit for 5 minutes. Lightly beat the two eggs. In a separate bowl, measure out the flour. In a sauté pan, heat 1/3 cup canola oil over medium heat. Coat 10 squash slices first in flour, then in egg and add to sauté pan. Flip when golden. (Change oil when it darkens.) Place fried squash pieces between sheets of paper towel to absorb excess canola oil.
Crush garlic and stir into the mayonnaise. Spread mayonnaise-garlic mixture on one side of each squash round. Thinly slice tomatoes, and place one tomato slice on each squash round. Sprinkle with fresh parsley.