Do old posts ever die? and more zucchini recipes Recipe

Ingredients

• 1/2 red onion
• 1 egg, beaten
• 2 tbs bread crumbs
• 2 tbs Parmesan cheese
• 1 tbs snipped fresh parsley
• Salt and pepper to taste
• 1 tbs olive oil
• Shred zucchini using large
• holes on box shredder. Finely chop onion. In medium bowl lightly beat
• egg, add bread crumbs, Parmesan, parsley, salt and pepper. Mix well. Add
• zucchini and onion and mix well. Heat large nonstick skillet over
• medium heat with 1 tbs oil. Divide mixture into 4ths and spoon each 4th
• into pan, shaping into patty and patting down lightly. Sauté 5 - 10
• minutes, or until brown, then flip and fry other side the same. When
• brown, remove and serve. A little freshly ground pepper and sea salt on
• top is a nice touch.
• My favorite way of eating zucchini is the more Mediterranean-style with tomatoes, onions and garlic:
• Zucchini with Tomatoes and Onions
• 1 medium zucchini (courgette), about 8 " (20cm)
• 1 medium onion
• 2 cloves garlic
• 1 large, fresh tomato
• 1 tbs olive oil
• 1 tbs fresh basil substitute
• 1 tbs fresh marjoram or oregano
• Peel and chop onion. Peel and
• mince garlic. Sauté in medium nonstick skillet over medium heat. Cut
• ends off zucchini, cut in half the long way and then into 1/4 inch
• slices. When onions are transparent add zucchini. Cut tomatoes into
• chunks and add to zucchini. Turn heat to medium-low, cover and simmer
• until done, about 20 minutes. Chop herbs and stir in. (If using dried
• herbs add with tomatoes.) When done tomatoes should have cooked down
View Full Recipe at Thyme for Cooking, the Blog