With Spring giving way to Summer, home gardens are on the rise. As a girl who hates dealing with dirt and insects and, heaven forbid, worms, I surprise myself with how much I like growing my own vegetables. I live in an apartment so I have a patio garden. There are lots of containers that you can purchase if you are so inclined to try your hand at gardening when you have zero grass to dig up. There is something about watching a small flower the size of my pinky nailbed turn into a tomato that makes me feel connected to nature.
I grow a variety of things, such as peppers, tomatoes, eggplant, green beans, and herbs. I like zucchini because it is more versatile than one might think. I could probably survive on zucchini bread but there is so much more! Who knew it goes well with spaghetti sauce over angel hair pasta? I didn’t. I had it in a frozen meal years ago and I’ve been experimenting with zucchini ever since.
The latest trend is cutting veggies into ribbon strips or spirals to use as a substitute for pasta to eat healthier. This recipe is not that! I do have some recipes using zucchini as a pasta sub that I’ll post later. Zucchini Straws are great as a snack with dip, an alternative to onion rings or French fries, or a side dish for a variety of dishes.
What are you going to do with your bumper crop of zucchini this year? What’s your favorite thing to do with what you are growing in your garden? Let’s discuss it in my Facebook group! http://www.facebook.com/angieeseleganteats
- 1 medium sized Zucchini cut into thin strips or spiral cuts
- 1 cup of All purpose flour
- 3 TBS of your favorite seasoned salt or cajun seasoning
- 1 TSP Garlic Powder
- Cooking oil - vegetable or canola
- In a bowl mix together flour, seasoning, and garlic powder.
- Add cut zucchini into the flour mixture and toss until it's all completely coated.
- Heat 2-3 tablespoons of oil in a skillet to 350 degrees. Just enough to coat the bottom of the pan.
- When the oil is hot add zucchini and fry until golden brown.
- Drain on paper towels.