As I've mentioned before, growing up with an endless amount of fresh produce from my papa's 2-acre garden instilled a love for fresh produce in me, that has really grown in the last few years as I now cook for my own family. Growing up, I really just thought that was the norm and I although I loved the food, I didn't realize what an awesome commodity that was. I am lucky to still have access to so much fresh, locally-grown fruit and veggies with our little fruit stand.
I haven't even visited the fruit stand yet this year (I plan to go out there this week) because my friend Megan has been so generous with sharing from her family's garden! Just the other day she brought me this:
I've been trying to think of new ways to fix things, should my guys get tired of grilled and sautéd squash and zucchini. I made the zucchini bites a few weeks ago, and this weekend I tried baking zucchini and it turned out pretty good. The only thing that would have been better (Tyler and I agreed) was dipping them in some great marinara sauce...I will try that next!
1 Jumbo-monster zucchini squash (or two regular/larger ones)
2 Cups (about) Italian-style bread crumbs
1 Cup (about) grated fresh parmesan cheese
Slice your zucchini in thin uniform rounds. Whisk eggs together in one large bowl, and put bread crumbs in another large bowl. Put sliced zucchini in the eggs and stir to coat, then put in bread crumbs and stir to coat. Place rounds on a foil-lined baking sheet sprayed with cooking spray. Sprinkle with parmesan cheese, and season salt and pepper (I am very generous with these). Bake at 450 degrees for 7 minutes, flip them, and bake an additional 10-12 minutes.