Cookin' with the Dragon Lady

Who's Drowning in Zucchini??

How about a "Chopped-type" recipe for Zucchini Rounds?

Take one GIANT zucchini. Like this one:

This was the zucchini, gifted by my niece. The little one is what we grew in our garden. Notice a difference??? (Cards are for reference.)

Cut it into rounds, about 2 inches thick. Depending on how big your zucchini is you can get several. We got eight, and still had half the zucchini left (for Zucchini bread.)

In three bowls, put seasoned bread crumbs, flour, and two well-beaten eggs. (Seasoned with parmesan cheese, Italian seasoning, or any seasoning of your choice.)

Dip the rounds in the flour, then the eggs, then the flour, then the bread crumbs.

Heat olive oil and 2 tablespoons of butter in a 12-inch oven proof skillet. Add breaded rounds. Cook over medium heat until browned on both sides. Cover with Marinara sauce (or Spaghetti sauce). Place a 1-inch cube of mozzarella cheese in the center. (Alternately, sprinkle grated mozzarella cheese on top of the rounds.)

Place the skillet in a 375-degree oven for 25-30 minutes, until the sauce and cheese bubble and melt.

Remove and serve.

I added chopped, sautéed in butter and wine mushrooms to the skillet before putting it in the oven. Totally up to you. I happen to LOVE mushrooms. You can also skip the wine. But why??

You'll notice a theme here: I cook what's in the kitchen with the ingredients I have. I don't measure much. When I bake, I measure. When I cook, I don't. Add all the love you can, and enjoy your creations.

love in Him,

colleen