I just love having our own home grown produce! This past weekend we happened on another easy & delicious way to enjoy our zucchinis. We ate these sandwiches with some broiled purple cabbage from a friend's garden and it was a very satisfying meal! Here's the recipes:
PESTO
1/2 cup Basil
1/3 cup Pine Nuts
1 - 2 cloves Garlic
1/4 cup Oil
1/2 tsp. Chicken Style Seasoning (you can also use a vegetarian chicken bouillon cube to taste)
2 Tbs. Water
Blend in blender or food processor.
BREADED ZUCCHINI
Fresh zucchini
Batter for dipping them in prior to breading (I used a vegan mayonnaise - my favorite is Vegenaise - mixed with some non-dairy milk)
Breading Mixture:
1/2 tsp. Salt
1/4 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 Tbs. Cornmeal
2 Tbs. Flour (I used oat flour to make it wheat free, but you could use regular flour)
Slice zucchini into rounds about 1/4" - 1/2" thick depending on personal preference. Dip in "batter" & then cover in breading mixture. You can either fry them with a little oil on the stove top, or you can bake them in the oven on a lightly oiled pan so they won't stick, baking till they're golden on one side & then flipping them & baking the other side till it's golden as well.
We served them on bread with pesto & sliced tomatoes, though they're delicious plain too :)
Enjoy!
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