Zucchini squash is a more versatile vegetable than you might think. We used to pick it from the garden by the bushel full in one earlier span of my life experience. We ate zucchini squash every way imaginable. I had my own personal recipe for fried zucchini patties made of shredded zucchini, squeezed into a patty, and mixed with eggs. Someone gave me a recipe for zucchini chocolate cake, and I baked several of those cakes before I sadly lost the recipe.
Today I prepared zucchini like this:
First, slice the zucchini about 1/8 of an inch thick. Spoon some flour into a paper plate or any plate.
(I used gluten-free flour and it worked very well, but in my earlier span of life, I used wheat flour.)
Dip each slice in flour. Coat both sides. Let the loose flour fall off onto the plate.
Pour cooking oil (I used olive oil) into a fry pan and heat the oil to medium high.
Drop the flour-coated zucchini slices into the hot oil. Don’t crowd the pan. The slices cook better if they have extra room.
(Notice how I placed only a few slices in the pan, but they all crowded together in the middle anyway. Go figure.)
Cook until browned on both sides.
(I had to turn them quickly and scoop them out of the pan before they burned. Whew! I was surprised.)
Serve.
I served baked chicken, zucchini, and tomato slices.
Zucchini cooked this way is sweet tasting and easy to prepare. I cooked just enough for Steve and me. There are no leftovers.
Cah4el's Blog 
Often make zucchini and yellow squash in cheese casserole style. A great tasting veggie from the grill too. Olive oil is all the seasoning it really needs but a pinch of oregano is tasty.
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Another good recipe for zucchini! We grew yellow squash, also. I like them both. Yes, zucchini and yellow squash on the grill is truly a sweet treat. Olive oil and oregano – that has to be good. You are a cook, aren’t you, Carl? I can tell that without a doubt.
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When I was 3-5 years old, I spent much of the time in the kitchen watching/helping Gramma cook while the rest of the tots ran around like crazies.
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My grandfather was a good cook. He did most of the cooking for my grandmother and himself, and he cooked all the family holiday meals. I have heard that more chefs are men than women.
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We love zucchini, lots of ways! It does tend to be prolific in the garden.
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Yes, you sow a little hill of seeds and you reap a mountain of zucchini, almost. I would expect that you have lots of good zucchini recipes. Blessings to you, Patti…
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Blessings to you!
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I love zucchini any way you slice it (or cook it 🙂 ) If we can get a better fenced in area, I might try to grow it again (the animals found our garden quite tasty last summer 😦
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With this large yard, we should plant some vegetables. On the other hand, any extra work out there might topple us. We are at the limit. But Steve says when we get caught up, it won’t be this way.
I suppose a fence would not keep out the animals that would get into a garden. They probably already live here permanently. Blessings to you, Janna…
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