Every year, Devin plants a garden on part of our land , in the same place his grandfather did way back in the 1920’s. When his grandfather gardened all those years ago, the garden was much bigger than it is today. It was their main food source…it was a necessity. Today we garden for the pure enjoyment of it and of course the added benefit of having fresh vegetables on the dinner table.
One of our garden favorites is zucchini squash. Devin planted 10 zucchini plants this year which yielded lots and lots of fruit. The problem with having so much zucchini at one time is, what do you do with them? Besides giving them away to friends and family, I have two favorite ways to make use of this green goodness, Zucchini bread (out of this world!) and Zucchini pizzas (even better!).
2 or 3 fresh zucchini
2 cups white corn meal
1/2 teaspoon salt
1/2 cup milk
1 can Hunts traditional pasta sauce
Parmesan cheese (shaker style)
Wisk the eggs and milk together in a shallow bowl, set to the side.
In a separate bowl, Mix the white corn meal with the salt, set to the side.
Slice the zucchini into 1/4 inch slices
Dip the slices of zucchini in the egg mixture and then dredge in the corm meal mixture. Fry in a skillet of hot oil. Make sure they are nice and brown on both sides. Once they are browned, take them out and place them on a cookie sheet. Top each zucchini slice with a spoon of pasta sauce and then sprinkle liberally with parmesan cheese. Bake at 350 until hot and bubbly, about ten minutes.
I hope you will try this summertime favorite. If you do, you better make a lot of them because everybody’s gonna love em! Enjoy!