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zucchini

Zucchini Moons

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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
several eggs
all-purpose flour
maybe a little milk
onion powder
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.
 

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