Tuesday, August 25, 2009

Fried Zucchini and Freezer Zucchini Parmesan

It's that time of year again for us gardeners...so many zucchini, so few recpies.  I decided to fry some last night, and they were delicious.  Here's the recipe.

Fried Zucchini
1 Huge Zucchini...ours was almost 18 inches long (or a few smaller ones)
1/4 cup Kosher Salt (if using Table Salt, use less than half amount specified)
Canola Oil (for frying)
Corn Starch
4 eggs, beaten
Breadcrumbs (optional)

Peel zucchini, if desired.  Cut zucchini into slices or wedges, depending on the shape you want.  We cut ours about 1-inch thick, then quartered the slices.  Sprinkle salt on zucchini slices.  Let stand 30 minutes. Rinse salt off of zucchini.   Use large, sturdy pan or skillet, pour in enough oil so it is about 1 inch deep.  Heat oil in skillet over medium high heat.  Pour corn starch into open dish that allows you room to coat the zucchini slices in corn starch.  Coat slices in corn starch.  Dip coated zucchini in beaten eggs, sprinkle lightly with breadcrumbs, if deisred.  Place zucchini in hot oil.  Let fry 3 minutes, or until batter browns.  Turn over and fry other side until browned.  Remove fried zucchini from oil, place on cooling rack or paper towel-lined plate.  Serve.  Delicious dipped in marinara sauce, alfredo, or eaten plain.  Can be served as an appetizer, or fabulous side dish. 

You can also make zucchini parmesan with these. 
Fried Zucchini (use the breadcrumbs for this recipe)
2 28-oz jars spaghetti or marinara sauce (or you can use my freezer sauce recipe from Sun, Jun 7)
1/2 cup grated Parmesan or Romano
1/2 lb Mozzarella cut into large chunks or shredded

Spread 1 cup of sauce in a 9x13 inch baking dish.  Layer half of the zucchini over sauce and sprinkle with 1/4 cup parmesan or romano. Pour half of remaining sauce over zucchini.  Then put remaining zucchini over sauce.  Pour remaining sauce over top.  Sprinkle 1/4 cup parmesan and mozzarella.  Cover and freeze casserole (or cook immediately).  Thaw completely.  Bake at 375 for 45 minutes, or until cheese is lightly browned and sauce is bubbly.

Herb-Crusted Beef Tenderloin

I know this cut of meat is usually expensive, but we bought half of a cow and the butcher sent all kinds of cuts of meat that I had never purchased before.  So I'll be putting the successful recipes for beef cuts up for all to see.  The meat was frozen immediately after butchering, so that's the "freezer" part of this recipe.  :)

Herb-Crusted Beef Tenderloin
Four 4-oz Beef Tenderloin Steaks
1 tsp Whole Rosemary
1 tsp Thyme
4 tsp Minced Garlic
1 Tbsp Kosher Salt
4 tsp Balsamic Vinegar

3 Tbsp Canola Oil (for pan)

Thaw steaks 24 hours in refrigerator.  Combine dry ingredients.  Rub on steaks.  Sprinkle garlic over steaks.  Drizzle steaks with 1 tsp vinegar each.  Refrigerate 2 hours.  Heat 3 Tbsp. canola oil in large skillet over medium high heat.  Cook steaks 5 minutes, turn and cook 5 minutes or until done (I like steaks medium well, cook less time for medium rare or medium doneness).  Let steaks rest 10 minutes under foil before serving.  Great with garlic mashed potatoes.