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  • Writer's pictureKate

My squash runneth over

Question - just how long can I whine about zucchini overload???

Answer - longer than you could possibly imagine!!

The first year I planted 24 plants. My friend Gena who grew up on a farm suggested that was too many. She was right. Over the years I have continued to back off, until I am only planting two plants, and even that is very, very productive for a family where only one person will eat zucchini.

Anyway, today's zucchini recipe was delicious. I was supposed to make some samples to take to the Farmers Market, along with my "Recipe of the Week" card - but....I ate it all. So only the recipe cards are making it to the market!!

Oven Fried Zucchini


  • 2 Tbsp. olive oil

  • 3 zucchinis cut into 1/4” slices

  • 1 cup ground almonds

  • 1 cup grated Parmesan cheese

  • 3 eggs

  • ½ cup organic flour

  • Salt and pepper

Drizzle a baking sheet with olive oil. Place in a 450-degree oven to heat.

In a bowl combine ground almonds and Parmesan cheese.

In a second bowl, crack and whisk the eggs.

In a third bowl, place the flour.

Working with a few zucchini pieces at a time, add them to the flour to coat - shake off any excess. Dunk into eggs then dredge in the almond and Parmesan mixture.

Place the zucchini slices onto the hot baking sheet. Bake for 10-15 minutes, flipping halfway through. Once golden, remove from the oven and transfer to a plate. Serve with garlic aioli.

Garlic Aioli

  • 4 egg yolks

  • 1 Tbsp. lemon juice

  • 1 Tbsp. Dijon mustard

  • Few leaves fresh basil (or herb of choice)

  • 1 clove garlic

  • 1 1/2 cup avocado oil

Combine egg yolks, lemon juice, garlic, mustard and herbs (see Note) in a blender or food processor. Turn to high to emulsify. While blending, slowly drizzle in olive oil. When mixture is thick and smooth, transfer to dish and serve with zucchini.

***If you are so inclined, throw a couple of leaves of your favorite herb in.

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