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
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.
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.