Saturday, July 6, 2024

A Rainy Saturday Morning

Garden Update! Zucchini is taking center stage! While the sneaky rabbit seems to be on vacation, his absence has paved the way for a week of delicious zucchini creations. 

And there were peppers. They are called Fryers. I have a recipe that I have no idea where it came from. I put this recipe at the end of this post.

Getting back to the Zucchini. Zucchini fritters! The crispy exterior gives way to a tender, flavorful interior - a guaranteed crowd-pleaser.  The recipe is at the end of this post.

And while the oven was on I made Chicken Cutlet for dinner this week.  And they were fried! Next time we will get back to the "healthy" oven-baked preparation.

With all this zucchini, a loaf of bread was inevitable! This week, I opted for a zucchini and pecan bread, 
from An Italian In My Kitchen site. The recipe is on my other blog, Friday Night Baking.

Stuffed Frying Peppers

Soak Frezelles in water in a small bowl.

Chop Pepperoni, parsley, and olive.

Mix Pepperoni, parsley, and olive with Parmesan cheese, salt, pepper, and one egg.

Cut peppers in half and remove seeds.

Stuff pepper halves with stuffing.

Put peppers in a baking dish sprayed with cooking spray.

Bake at 350˚F for 45 minutes or until browned.

Zucchini Fritters

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten

1 tbsp fresh parsley, chopped
Salt and Pepper
2 Tablespoons olive oil


Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. 

Allow the zucchini to stand for 10 minutes. 

Using your hands, squeeze out as much liquid from the zucchini as possible. 

Transfer the zucchini to a large bowl.

Add the flour, eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. 

Line a plate with paper towels.

Add the olive oil to a large sauté pan set over medium heat. 

Once the oil is hot, scoop 3 tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. 

Cook the zucchini fritters for 2 to 3 minutes, flip them once, and cook an additional 2 minutes until golden brown and cooked throughout. 

Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. 

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