Ohhhh, the joys of homegrown

Ohhhh that picture looks yummy!! I LOVE fried zuchinni.. I usually roll it in milk/egg mixture then roll in flour and deep fry. It comes out really good that way. I haven't tried it with bread crumbs but I think I will do that next. Thanks for sharing.

MMmmmmm, that looks good! I love zucchini any way I've ever tried it. Right now, I'm making zucchini snack chips in the dehydrator. I keep trying to put some back for winter snacking, but somehow, they keep getting eaten up...

That does sound very good. I like things like that sliced and dipped in the milk/egg mixture and then dipped in yellow cornmeal then fried. yummmmy, you sure are making me hungry.

I LOVE deep fried zucchini! That sound so yummy, but I rarely eat fried foods anymore so I don't eat it that way at home. I'll spray it with butter flavored cooking spray and season it then put it in the oven. It's a poor imitation of fried but it's still really good!

I'm glad I read this discussion because I'm looking for new ways to cook zuchinni - I'm in the UK and we call them courgettes here. We have a lot of them at the moment, so I'm getting a bit fed up with cooking them in the same ways every time. I love them fried in a tiny amount of butter, and I add them to a lot of things like pasta sauces or curry-type things, now I will try your way for a change. Thanks!

I also love fried zuchinni. I make it the same way as you. I usually place the fried zucchini on top of my pasta and sauce. With some parmesan cheese, it is delicious. I also like stewed zuchinni, squash and tomatoes. One of the restaurants by my house makes some great fried zuchinni sticks. Homegrown is the best! I've been enjoying my homegrown tomatoes and strawberries. Delicious! Is it lunch time yet? I'm starving with all this food talk! Enjoy your zuchinnis!

Never had deep-fried veggies before and won't now being hubby and I are both on low-fat diet cause of his strokes and my high-blood pressure/choloresterol.

I have had deep fried battered zuchinni, but I prefer it just slightly toasted, enough to cook the coating but not get the zukes mushy. So, I slice them about a half inch thick and fry them in a pan in just a little bit of oil.

Oh gosh. I can almost taste that from here. deep fried zuch is my yummy fav. I hope it tasted as good as it looks.

Yummy... I usually just saute it in a pan with some butter and onions myself. But that sounds awfully good!

That sounds delicious! In Australia we have a vegie called a choko - don't know whether you're familiar with it or not. It grows anywhere, is very hardy and wild - and it's pretty much hated because the vine is invasive and some people think the choko itself is boring and bland. However, if you cut them in slices and bake them with a cheesy topping, they are juicy and delicious! They are also often used to supplement apple in apple pies, as they have a similar texture and take on the taste of whatever they're cooked with. Makes good jam too, apparently!

Again all I can say is WOW! That is the success of your planting and harvesting, just like the Bible says, you plant a good seed and it will produce a good crop. That look delicious and inviting.

I grate zucchinis and make some patties out of them by deep frying them as well. I also love zucchinis in my ratatouille with a bit of chilli.

My friends husband use to take the large zuchinni and cut the top off of it and hallow it out a bit. Then he would take the part he cut off and slice it up and cook it with some sausage and seasonings. He would then take that mixture and add cheese to it and stuff it back into the zuchinni and bake it till the cheese was melted and the zuchinni cooked. It was awesome.

Last night, I sliced yellow squash, onions, and potatoes and put them in the pan with a little vegetable oil and butter and a little maple syrup. I covered them in water and let them cook until the water evaporated. It was delicious! The maple syrup (use only a little) gives it all a tiny bit of sweetness and the maple flavor gives it a nice flavor. You can do the same with zuchinni.

I just love fried zucchini!! It's tedious to make, but it sure does taste good! You can do the same thing to eggplant. You can also layer the fried slices like you would lasagna noodles and make a casserole the same as lasagna, but with either squash you want. Good stuff. I got a couple recipes I thought you might enjoy with your abundance of zucchinis, so I'm glad you had this discussion. I couldn't find the other one. Zucchini Brownies (offer that "special" ingredient without being arrested!! LOL) 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini 1/2 cup chopped walnuts 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Zucchini With Pasta Sauce: 1/4 cup olive oil 1 cup onion, chop 16 ounces fresh mushrooms, divided 1 1/2 teaspoons Garlic, minced 1 can (29 ounces) crushed tomatoes 2 cans (14.5 ounces each) diced tomatoes in puree 1 cup sliced ripe olives, drained 2 teaspoons capers, drain 1/2 teaspoon dried leaf oregano 1/2 teaspoon dried leaf basil 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1/2 teaspoon salt Zucchini: 4 medium Zucchini; slice lengthwise, 1/4-inch thick 2 tablespoons olive oil dried leaf basil dried leaf oregano salt and black pepper 1 pound rigatoni, cooked and drained grated Parmesan cheese Quarter half of the mushrooms; transfer to a bowl and set aside. Mince remaining mushrooms. Heat olive oil in a heavy Dutch oven or stockpot over medium heat. Add the chopped onion and minced mushrooms. Sauté for 10 minutes, or until onions are very soft and yellow, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes longer, stirring constantly. Add remaining sauce ingredients; stir and bring to a simmer. Reduce heat and simmer 20 minutes, stirring frequently. Prepare zucchini. Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese. Serves 4.

Yum..I like eating it that way too, except I've just dipped it in flour never tried the bread crumbs, might have to try it next time, its the same way I like to eat fried squash too.

Hi GRANDPA BOB, I love it that way too best but my sister makes it into soup sometimes and that is lovely as well but fried one are the best. Tamara

That sounds absolutely yummy! Normally I slice zuchini and yellow squash and stick them in a frying pan with hot butter and a bunch of seasonings. I hadn't thought of breading it first, but that sounds like such a great idea. I'll have to try it soon, I'm sure my kids would just love it!

I like it fried in a little butter, sliced in a frying pan. But deep fried is excellent too.