What To Do With Zucchini - Part Deux

This week hasn't brought any new Zucchini. However, I am still using the first round of squash picked from the garden. I've now made three batches of zucchini bread (a new tradition, I think) and we've had grilled zucchini as well (marinated in Kraft Free Italian Dressing). Tonight's dinner paired nicely with Fried Zucchini.

I started by slicing a large zucchini (I still have half of it left, please wait for "What To Do With Zucchini - Part Trois" to find out more). I had a plate full of round slices when finished:



Then I dipped them in this three bowl process: 1) flour, 2) beaten eggs, 3) "Kayla's Italian Bread Crumbs" - also known as plain bread crumbs, Italian seasoning and garlic powder. I only buy plain bread crumbs because they are more versatile. The recipe called for Italian bread crumbs, so they can be substituted.



My frying oil was set at 375 degrees. I fried them until golden brown. Once finished, I dusted them with Parmesan cheese and garlic salt to add a little more flavor.



They were great dipped in ranch dressing or "plain" as my husband prefers. The process I used was based on this recipe: http://www.cooks.com/rec/doc/0,161,153190-241202,00.html.