Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

September 12, 2013

Foodie with Family: Attack of the killer zucchini

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3/4 c. Italian seasoned dry bread crumbs

3 eggs

1/2 c. shredded Romano or Parmesan cheese

1/2 t. each garlic powder, onion powder, dried parsley, dried basil and dried oregano

Neutral oil, such as canola, for pan frying

Optional: Marinara or other red sauce for serving

Combine everything but the oil in a large bowl and stir until evenly moistened. Heat a large, heavy-bottomed skillet, preferably cast-iron or a griddle over medium high heat. Pour in enough oil just to cover the bottom of your pan. When the oil is hot, measure 1/4 cup portions of the zucchini mixture onto pan, spreading gently to form a patty shape.

Cook three minutes or until the underside is crispy and dark brown. Using a spatula, flip carefully and cook for another three minutes or until other side is crispy and dark brown.

Remove to a plate covered with paper towel and continue until all batter has been used. Serve hot with marinara sauce or plain.

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