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susan smitten

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Zucchini, and Zucchini [Jun. 13th, 2012|06:40 pm]
susan smitten
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I had a big piece of zucchini left over from yesterday's cupcakes, so here are two ways I finished it off today.


This morning, I made a spaghetti arrabiata with cherry tomatoes, garlic, a green chili, zucchini, dried blackcurrants, green peas, and black olives.


Later, I cut the rest of it into strips, battered it with egg, dredged in bread crumbs, then poured butter melted with garlic and oregano over the top. Then poured fresh lemon juice over that, baked it, and ate it with more fresh lemon juice. It was supposed to be 'zucchini parmesan,' but I totally forgot about the parmesan.
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Comments:
[User Picture]From: chu_hi
2012-06-14 08:16 am (UTC)
The "zucchini parmesan" was inspired by something antivert and I used to do with fish or chicken. I coated the zucchini slices with egg, covered them in breadcrumbs (made from a hamburger bun that wouldn't have survived the holiday I'm on now ~ I'm in Muscat!), then poured over it some butter I melted with garlic and oregano. Juiced a lemon, poured that over it as well, baked (I think 350 degrees for 20 minutes) and then squeezed more lemon juice over it while I ate it.

It was pretty good, because anything with that much garlic and lemon will be. It wasn't a meal, as there was hardly any protein. I wanted to use up the other half of this massive zucchini, and I ate it real quick before leaving for the airport...
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