And the Bounty Begins
Fried Zucchini rounds for supper to go with an Angus beef patty off of the grill. I used a dash of turmeric sprinkled in a fry pan with olive oil to preheat while I prepared a bit of dry Bisquick powder with all seasoned salt in a baggie. With a whipped egg in a bowl the 1/2″ Zucchini rounds were coated with the egg followed by a toss into the baggie of dry ingredients before they hit the hot fry pan. Frying them about three minutes on each side coincided perfectly as Dennis was bringing in the grilled Angus patties.
The interesting thing about Zucchini season is that the plants continue to bear until the frost kills the vines. I know before long there will be a host of new recipes circulating, some really weird, to try to use up the ever-bearing produce. The gal that gave us this treasure this morning shared that generally one plant will keep a family of six in fresh produce during the season. Angela has eight plants and her garden used to be a horse pasture. Need I say more?
Dennis, known as a good trooper, had two of the rounds and passed on any additional. For the next several days when I open the refrigerator the remainder of the Zucchini will be haunting me until I try one of those less than usual recipes.