Zucchinis are such versatile vegetables, aren’t they? You can fry them, steam them, stir-fry them, spiralize them into zoodles, even bake them into breads!
On that note of recent honest-to-God-zucchini-madness, have you checked out these Baked Zucchini ‘fries’? I love having them with my red pepper pasta. It’s baked with very little oil, and extremely fast and simple. I usually pop the fries in the oven right about when I start assembling the pasta (sauce + cooked pasta).
|Zucchini & Broccoli Soup|
Or how about this Zucchini and Broccoli soup? A simple and healthy dinner option when you don’t want too many dishes at the end of the night. Have I told you that soups are now my favorite dinner options? They’re also a great way to recycle those odd pieces of vegetables that are staring at you from the fridge.
Like I said, so many things you can do with zucchinis, and I am just chipping the tip of the iceberg. Every time I pick up a zucchini from the store, I wonder what new thing I can make with them.
This fritter recipe is inspired by my favorite South Indian evening snack – Onion pakoda. Even as a lunch side, it’s delicious!
If you try this, would you do me a favor? Will you report back on how this tastes? I swear that once zucchini is squeezed and fried, it tastes like lady’s finger/okra. But my husband tastes no such thing. Just comment back if you taste a little okra, and I’ll sleep better knowing that my tongue’s not going crazy!