The Holy Grail of Zucchini Recipes

Instead of going out with the girls, Friday night we assembled at my place for drinks and dancing. We had all the necessary ingredients:

• Drinks
• Dancing
• Snacks

Of course it was a little different than a night out -- the drinks were mostly skinny margaritas, a little beer, and I made sure that my new bff Chocolate wine made a debut.  Seestah turned her nose up at the chocolate wine, which obviously just means she can no longer be trusted as a Woman of Good Taste (WoGT?).

Dancing was made possible thanks to my fancy new Kinect Dance Central game. This was actually much better than dancing in a club since we didn't have to fight off thirty drunk guys repeatedly trying to come up and hump our legs, but it also meant that there was a lot more laughing than dancing going on.

Seestah says WHAT UP?

It also means that shoes were optional and babies were welcome. Not exactly what Kesha meant in We Are Who We Are, but we definitely displayed some fresh dance moves, as the kids are saying these days.

Everyone brought food, because seriously, do women ever get together without bringing food? I made the zucchini fries I love, but they were much more soggy than normal and not at all fry-like, which Jes pointed out.  I wish I had thought to take a picture of my zucchini glop. Although ugly, they were mighty tasty, and that's fine by me. However, it was slightly embarrassing to offer the glop to my friends, and Jes' statement that they were definitely not fries (unless of course said fries had been left out in the rain) made me want to try, try again.

Since I had several zucchini left over, I scoured ye olde internets until I found something that looked yummy and mostly healthy, and gave it a shot. Having failed at photographing Friday night's zucchini disaster, I made sure to keep an accurately log tonight!

The recipe is simple:

• Slice zucchini into 1/4" slices and coat with coconut flour

Coconut flour-coated zucchini slices

• Dip slices in mixture of beaten eggs and splash of heavy cream (I didn't have cream so I improvised)

Egg mixture and the plastic tub I used for coating the zucchini

• Coat zucchini slices in Parmesan cheese

Ready for the oven!

• Broil for 5-7 minutes on each side. Turning the slices over was a bit of a pain, because even thought I used Pam on the pan, the cheese wanted to stick. I had to use my thinnest spatula to get them to flip easily.

Not glop!

These were a huge hit at dinner tonight, and super tasty, but I think the Parmesan overpowered the zucchini.  I'm going to try again with either less cheese or none at all.  I did make a second batch with a little garlic and basil, which was also delicious, but still not the taste I was craving. The thing I like most about the other recipe is that it's really just pepper and coarse salt, nice and salty but the zucchini isn't lost.

I will definitely keep trying. I'm sure I can perfect this! Just six months ago I hated Brussels sprouts with a passion, but thanks to a recipe over at Life as a Plate, they are now one of my favorite vegetables. Besides, it's kind of fun finding good recipes and making them my own. 

Don't suppose you have a recipe of your own that you'd like to share?

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