Yes, yes, I'm quite musical. It's a gift, really.
If you don't live in the South, here's something you may not know. We can grow the bejesus outta some squash. You plant a couple of squash and zucchini plants and before you know it, you have more than you know what to do with. One year, my parents were out of town and one of my jobs was to go over every couple of days to check the crop. When we get good rain, those suckers can grow about 200% overnight. I can't tell you how many times I pulled back the leaves to be startled by a dark green torpedo that wasn't there last time. It can really scare you.
So, tonight, I had zucchini loaves and fishes. I made a batch of these killer patties and 3 loaves of zucchini bread from 1 1/2 (big) zucchinis. What a plethora of good stuff from so little! Took a loaf of bread to mom and dad and had part of one for dessert. So thankful for that church sharing its bounty with the whole neigborhood!
So, if you're interested, this is a new favorite around here. Especially with Neil, because he HATES mushy squash, so finding a preparation that he likes is few and far between. He's a big fan of these now.
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup flour
1/2 cup freshly grated Parmesan
1/2 cup shredded mozzarella
1/2 tsp salt
Mix all ingredients together; stir well. Heat about 2 Tbs veg oil in a skillet over med-high heat. Drop zucchini batter in about 1/3 cup measures into skillet. Cook until golden brown; drain on paper towels.
|Place in colander, sprinkle with salt and let sit about 20 minutes; then squeeze water out.|
|Zucchini patty in all its glory|
|This is pork tenderloin that I marinated and baked; served with mustard sauce on the side|