Pan Fried Parmesan Zucchini

Zucchini was coming in faster than I could keep up with it a few weeks ago, so we were trying all kinds of different recipes.  I love zucchini and onions, cooked in a little butter with some salt and pepper, but I can only eat that so many times before I get a bit tired of it.  Thankfully, Sherri, has some great zucchini recipes on her blog.  I made this cake {which is DELICIOUS} and this bread from her collection.  I shredded and froze tons of zucchini for future baking throughout the year.  And, I made Zucchini Cornbread, which was also good.

One night, though, Bradley suggested that I fry up some zucchini, similar to how I make my Fried Okra.  I wanted to use bread crumbs for the coating, but didn't have any, or any crackers, so I opted for pretzels.  Let me just tell you that these were. so. good.  Unfortunately, I didn't really measure all of the ingredients--that's what is fun about cooking, but frustrating when you try to blog about it. Ha!    But, my little tip for you is to try crushing up different things to use as coatings for frying foods.  You could try goldfish crackers, cheese doodles, potato chips, tortilla chips--pretty much anything that will be fried will work.

If you have some zucchini lying around, you'll want to give this one a try.

Pan Fried Parmesan Zucchini
1/2 cup flour
1/2 cup crushed pretzels {chopped up in the food processor}
1/2 - 1 teaspoon garlic salt
1/3 cup freshly shredded Parmesan cheese
2 large eggs, beaten
1 large zucchini, sliced 1/4-inch thick
oil for frying

In a small bowl, combine the flour, pretzels, garlic salt and Parmesan cheese.  In a separate bowl, place the eggs.  Heat enough oil over high heat to cover the pan 1/2-inch deep.  Dip zucchini slices in egg to coat, then in the pretzel/cheese mixture to cover.  Keep as much coating on as possible and transfer to the hot oil.  Repeat until the pan is full, and turn heat down to medium-high.  Cook until golden brown on both sides, only turning once.  Drain on paper towel lined plate and serve.

I didn't make any, but as we were eating these, we realized they would be pretty tasty with a remoulade type sauce.  

Zucchini Cornbread

Summer is in full swing, which means lots of fresh produce!  I hope you're taking advantage of farmer's markets in your area, your own garden, or if those don't appeal to you, at least look for the produce sales at the grocery store; the in-season produce is usually the best price.  We've been blessed this year with a productive garden, and it's been fun to be creative with how to use all of our vegetables.  I hope to be able to share some great tomato recipes with you soon.  First, I have to learn how to can them; this is on my to-do list for the weekend.  Wish me luck!

Today, though, I have a zucchini recipe for you.  This recipe is one I had pinned almost a year ago, and gave it a try one night with some homemade soup.  It's delicious.  Cornbread has always been a favorite of mine, and this didn't disappoint; there's just a bit of crunch on the edges and a moist texture inside.  Wondering how to get your kids to eat more veggies?  Just throw some zucchini into bread or cake and they will most likely eat it without even knowing.  My girls drizzled honey over theirs and devoured it. The original recipe {cited below} also included wheat flour, but I thought it was fine without.

Zucchini Cornbread
1/2 cup unsalted butter
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini, shredded {equaling about 2 cups}
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup cornmeal

Melt butter in a saucepan over medium-high heat.  Cook until butter on the bottom of the pan turns a golden brown color, about 3 minutes.  Set aside and cool.  Whisk in eggs and buttermilk.  Add shredded zucchini and stir until blended.   Add remaining ingredients and stir until combined.  The mixture will be very thick.  Place in a greased 9x5x3 inch pan, and place in a preheated 350F oven.  Bake 55-65 minutes, until golden brown and knife inserted in center comes out clean.  Cool in pan about 10 minutes, and then cool on a rack.

source: slightly adapted from  Epicurious