Wednesday, July 23, 2014

cubanelle peppers. They are a sweet pepper.

Green frying peppers soon as well!!

Next week yellow bell peppers!!

Tomato's in a couple of weeks or so they are slowly starting to turn red.

Eggplants starting to form. Tons of flowers!!

Diesel helping gene work on tractors in the shade of the tobacco shed it is a hot one today!!

Zucchini Parmesan

 While frying the breaded zucchini, have a package of Italian sausage links cooking in a pot of water. When they are cooked, slice them on a platter or plate.

If using frozen Fried and Breaded Zucchini, thaw while cooking sausage.

Spoon a little spaghetti sauce in the bottom of a covered casserole and spread it across the bottom of the dish. Place some Italian sausage in the sauce, then place a layer of fried zucchini. Beginning and ending with spaghetti sauce, repeat layers until all ingredients have been used.

This can take more than one casserole dish depending on the size and amount of zucchini being used.

Top with grated cheese, and bake at 350°F until cheese is melted and sauce is bubbling around the edges.

These casseroles can be made up and placed in the freezer until needed. A day or two before baking, move from freezer to refrigerator to thaw.

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Zucchini and Onions

1 tablespoon butter or olive oil

2 to 3 onions, peeled and sliced
2 to 3 small zucchini, 6 to 8 inches
Sprinkle to 1 teaspoon optional seasonings: black or crushed red pepper, Italian seasoning, minced or powdered garlic
Sea salt to taste 

Heat butter in skillet. Add onion, and cook until tender, or caramelized, whichever you prefer.

Meanwhile, wash zucchini and slice in 1⁄4- to 1⁄2-inch-thick slices.

Just before the rest of your meal is ready, add zucchini to onion and cook for 10 to 15 minutes. Season to taste. 

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Breaded and Fried Zucchini

Canola oil

1 zucchini, 8 to 18 inches
2 to 3 eggs
Italian bread crumbs 

Pour 1⁄2 inch canola oil in 10- to 12-inch skillet and heat.

Wash zucchini and place on cutting board. Cut off ends and slice zucchini in even slices, 1⁄8- to 1⁄4-inch thick.

In soup bowl, crack eggs; whisk until frothy. Whisk in a little milk. Place bread crumbs in another soup bowl.

Line platter with paper towel and place platter on unlit burner behind skillet. As you fill platter with layers of zucchini, place another paper towel on top to absorb oil.

With fork, pick up a slice of zucchini and place in egg mixture, coating both sides, then place in bread crumbs. Carefully add zucchini slice to hot oil in skillet. Brown bottom side, then flip and brown other side. Repeat with remaining zucchini.

These fried slices of zucchini can be eaten as a side dish (or just nibbled while cooking), or they can be cooled, then placed on a cookie sheet and frozen, then placed in a container and left in the freezer until needed for Zucchini Parmesan.

The oil may have to be changed before all the zucchini slices have been fried because both the oil and the bread crumbs will start to burn. Put the oil in an empty coffee can or use paper towels to soak it up. Be careful, as the oil will be hot. Clean the pan and start again with fresh oil.

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