Breaded zucchini slices in butter with selection of spices and tomato sauces

Photo by Ken Korczak

By KEN KORCZAK

Now lets take a look at what one can do with zucchini from the garden!

Pictured here are a couple of slices from a large zucchini squash about 1/2-inch thick. I coat them in beaten eggs (my own free-range produced eggs, of course) then coat them in a mixture of flour, a touch of cornstarch -- and then a selection of spices -- pepper, salt, garlic, spice-berry (foraged),and just a tad of paprika.

The centers of these are actually hollowed out to remove the seeds. This provides an opportunity to fill the centers with the remaining eggs.

Next, melt a generous amount of butter in a black, cast-iron skillet and fry till slightly crispy on each side. Top with some Parmesan cheese and put in a 350-degree oven until the cheese melts on top. You might want to take care not to overbake if you don't want the zucchini to get too mushy. Out of the oven, it's time to top it off with some fresh tomato sauce. I never make my tomato sauce quite the same way every time -- in this case, I used fresh basil, cilantro, garlic, oregano, salt, black pepper, a touch of brown sugar, onions -- and I think that's about it.

You can either overdo the tomato sauce or not. I like just a hint or light touch of sauce.

This is a simple recipe -- yet complex in that one can experiment widely with spices and flavorings to get the specific taste you want -- exotic or simple.

Hey! Check out my book: MINNESOTA PARANORMALA

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