So in the spirit of me planting a 150 ft row of zucchini, and as such row is now requiring me to haul at least 60 lbs of summer squash out of the field every other day, I thought I’d do a fun little jaunt of posting a zucchini recipe everyday.
First up is Zucchini Sticks.
These are great for satisfying that pub food craving without sacrificing the vegetable’s higher calling, you know ?
The smaller the zucchini( or courgettes ) for this one the better. Cut into finger length one inch by one inch sticks.
Set up three shallow pan stations: one with flour, salt and pepper; one with breadcrumbs; and one with beaten egg. it depends on how many sticks you are doing but I usually beat about three eggs.
Meanwhile in a cast iron pan heat up some avocado oil , About 1/2 inch.
Dip the zucchini into the beaten egg, then into the flour, egg again and then into the crumbs to cover completely.
Do enough to fill the pan. One by one drop them into the oil letting them brown before turning over to brown again. You don’t want the zucchini to get soggy so this is quick. Firm yet browned well, about minute or two on each side.
Drain on paper towel and serve with a dipping sauce of choice. We love salsa and sour cream for dipping these little goodies.
I really don’t think you can have too much zucchini. It is something I crave fresh in the winter when shredded has to do, so I get as much as I can this time of year.
And getting it I am.
Love Jenn xx