[Image description: four zucchinis, each larger than garden shears, are on my dining table and are fated to become relish]

“It” being that part of the season when you’ve got to check cucurbits twice a day (for us, at least)

    • xylem@beehaw.orgEnglish
      3·
      5 months ago

      I’ve only gotten two so far, but here’s what I’ve been doing -

      • coin the zucchini, salt, let sit for 20min and pat off the water
      • dip pieces in flour, then egg, then a bread crumb, parmesan, and seasoning mixture Bake at 400, 10 minutes each side

      After 10 I’d definitely be looking into breads and cakes, especially stuff that might freeze well