Fried zucchini... Flowers, that is...

Unless a zucchini forms at the base of a flower, the flower will fall off the stem and be wasted. If a zucchini is to form it is easily spotted by a thicker stem and the start of the vegetable will be quite noticeable. I don't like waste and I remember a little recipe that my father showed me many years ago.

There are different ways to do this, but I will take you through the easiest. If you feel adventurous, make some seasoned ricotta stuffing (like for stuffed shells) and fill the flowers... otherwise...

Get yourself some zucchini flowers from your garden. Rinse under water and remove any dirt or bugs.


If adventurous, you can open the flowers and stuff them before this next step. These were not stuffed. Dip the flower in scrambled egg and coat the outside of the flower.


Then roll the flower in... um... flour. Coat the entire flower... uh... in flour, and then...


Drop those bad boys in hot vegetable oil. Turn over once or twice until thoroughly fried.


Place on a few sheets of paper towels to get any excess oil off and then sprinkle with powdered sugar or fruit preserves... or both!
I used raspberry!


If stuffed with seasoned ricotta, you can cover with some tomato sauce and grated parmesan or pecorino romano! Enjoy your summer snack. And remember to share ;)

A word...

...that I grew up with: MINT! Used in exclamation or description of a "cherry" of a car.

Also a plant that my father had grown in our yard. I took a sprig last year and planted it in my yard. It is beginning to flourish as it did at my childhood home.



It smells wonderful in the morning. Chewing a leaf or two freshens your breath. Dried and crumpled over string-beans with a little virgin olive oil is a refreshing side dish.

The meat-a-balls...

I used:
A pound and a half of ground beef
2 eggs
Diced onion
2 cloves of crushed garlic
3 pieces of toast soaked in milk and crumbled
2 cups of seasoned breadcrumbs
Salt and pepper
Italian seasoning
Mozzarella, cubed

Mix all ingredients except the mozzarella in a bowl. Form meatballs and push a cube of mozzarella into the center of each, closing up the hole. Use "Pam" or other spray oil to lightly coat the bottom of a baking dish. Place meatballs in baking dish and bake at 350° for 35-40 minutes.

Carnival squash...

I saw this in the produce aisle.



Tomorrow, I will split it in half and bake it at 350° F for 40 minutes.



It will compliment my vegetable Aglio Et Olio dinner.



Aglio Et Olio is a garlic and oil topping for pasta. Heat a few tablespoons of olive oil (virgin if your taste buds can handle it) in a deep pan or wok and add garlic (I use 5-6 cloves sliced in halves.) That with some salted water is pretty much it... but I add red pepper, zucchini and yellow squash to the oil and cover so that it keeps the moisture in.

While this is simmering I boil the water for the pasta. Add some oil to the water so the pasta won't stick together. Once boiling, add salt and take two or three ladles of the salted water and put it in with the vegetables in the wok. You can add a little salt, pepper or Italian seasoning to taste but it really isn't necessary.

Cook the pasta so it is al dente (firm but not hard.) While this is cooking put some breadcrumbs in a skillet over low to medium heat and sauté till golden brown (they can burn quickly so keep an eye on 'em.)

Strain the pasta and cover with the vegetable Aglio Et Olio. Sprinkle the roasted breadcrumbs on top and top with parmigiano reggiano.

I'll try to remember to take a picture of the finished meal... well, before I finish it ;)