| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes, Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | Young | |
| Attached | ||
| The actual zucchini about | ||
| 4 | 5" long | |
| 1/4 | c | Melted butter |
| Cornmeal for coating | ||
| 2 | T | Olive oil |
| Zucchini, blossoms |
INSTRUCTIONS
Slice the zucchini in half, lengthwise. (Slice right though the blossom too, so they are still attached to the squash) 2. Dip the cut side down, in melted butter and then in cornmeal. 3. Heat olive oil in a skillet over low heat and fry zucchini (with blossom attatched) for about 3 min. until lightly browned. (Serve 3 halves on each plate) 4. Remove from pan and drain on paper toweling. Now that's it. Very easy, very delicious, and it looks great! This book also has a recipe for scented geranium muffins. E/mail me if interested. Love and a recipe for weeds please! Louise King Recipe By : RUBYdakoda From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 1009
Calories From Fat: 819
Total Fat: 92.6g
Cholesterol: 366.8mg
Sodium: 158mg
Potassium: 13.9mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 44.6g