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You are here: Seasoned Cooking » All Issues » July 1999 Issue » This Article » Page 4

July 1999 Issue

Thymus -- Thyme

by Rossana S. Tarantini

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Herb-Fried Zucchini

This is a great recipe to help use up all that zucchini which will soon be coming out of our gardens! Using a plastic bag to coat the zucchini slices, makes clean up a breeze!

2 tbsp flour
1 tsp salt
freshly ground black pepper
1 tbsp each of chopped fresh parsley, thyme and oregano
3 zucchini cut into 1/2 inch slices
2 tsp vegetable oil
3 tbsp butter

Combine the flour, salt, pepper and herbs in a plastic bag. Add the zucchini slices. Holding the bag at the top, shake well making sure that the zucchini is thoroughly coated with the herb mixture.

Heat the butter and oil in a large frying pan. When the butter has melted and is bubbly, add the zucchini slices and sauté for three minutes on each side until they are golden brown. Remove from pan and serve.

Yields: 4 servings
Preparation Time: about 1/2 hour

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