A perfect summer taste
Recently I visited my beloved local library. There in the vestibule along with the usual assortment of magazines and paperback books for trade was a plump, curvaceous… zucchini! I laughed out loud. If that wily, charitable gardener had Mom’s recipe for Zucchini Moons (or Zucchini Velvet Soup or Tender-Crisp Sauteed Zucchini or Zucchini Lasagna “Noodles”) he or she might not have been so quick to “abandon” that fair squash! I love Zucchini Moons so much I often allow my first zucchini to grow nice and plump, just so I can make them. When I was growing up on a small farm in southern Oregon I always looked forward to Mom’s Zucchini Moons and always especially relished the first of the season. They taste just like summer.
|Zucchini should be plump, with no developed seeds inside.|
1 plump, tender zucchini
maybe a little milk
salt & freshly ground black pepper
olive oil or butter
Heat a cast iron or nonstick skillet (or electric griddle if you want to make a bunch) over medium heat.
Wash, pat dry, and then slice the lucky zucchini into 1/4-inch thick slices.
|Simple pantry ingredients|
|Coat both sides with sticky batter.|
In a shallow bowl, make a batter of the eggs (try 3), flour (about 1/2 cup added a couple Tablespoons at a time and beaten with a fork). You should have a thick, sticky batter. Stir in onion powder, salt, and freshly ground black pepper to your liking.
Lightly oil the skillet. Dredge zucchini slices one at a time in the sticky batter, coating both sides. If the batter is runny and won’t stick, stir in another Tbs. of flour. If it gets too thick, try adding a Tbs. or less of milk or water. Cook in a hot skillet about 10 minutes, until golden on the bottom, then flip and cook other side a couple minutes, until done. Eat hot with a garden-fresh salad. Yummy!
|Pan fry Zucchini Moons until golden brown on both sides.|