Friday, June 10, 2011

Pan-fried zucchini

This is my first year growing this type of zucchini.  It's a small, speckled variety called "Lolita," and they're the most mild, creamy-fleshed zucchinis I've ever tasted.  They're delicious sliced into 3/4" thick rounds and fried in a cast-iron skilled brushed with a little olive oil, eaten right out of the pan while sizzling hot.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.