Northern Michigan Recipe for Easy Zucchini Appetizers

During the day, Tanya Witkowski styles hair at Epiphany Salon in Traverse City, but on off-hours, she re-directs her creativity to cooking, often re-creating the Ukrainian dishes she learned growing up in Nikolaev, Ukraine, just north of the Black Sea—like her new home, also not far from the 45th parallel. We asked Tanya to share with us some of her food memories and a dinner’s worth of recipes—appetizers through dessert—inspired by her other northern home. Here’s her recipe for zucchini appetizers.

Read more about Tanya in “Northern Michigan Recipes: From Ukraine, With Love,” originally published in the December 2011 issue of Traverse, Northern Michigan’s Magazine.

Easy Zucchini Appetizers 


  • 2 medium green zucchini (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
  • 2 large cloves garlic
  • 6 Campari tomatoes or similar (cherry or grape tomatoes)
  • ¼ cup fresh parsley, chopped


Sprinkle 2 pinches of salt over squash slices and let set 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.

Find more tasty appetizers in MyNorth’s recipe directory!

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