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Friday Fit Recipe #13: Fried Zucchini Bruschetta and Fresh Mozzarella
This recipe calls for a simple herb and flour dredge that really adds a lot of flavor to the zucchini, online buying Insulin Glargine (Lantus) hcl. BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION, For this version of bruschetta, the zucchini replaces the traditional grilled bread. Real brand Insulin Glargine (Lantus) online, The basic tomato topping is also a great way to "use up" some of the tomatoes in the garden, particularly if you had a late ripening like we did this year, buy Insulin Glargine (Lantus) online cod. Online buy Insulin Glargine (Lantus) without a prescription, If we have leftovers, we use them later, order Insulin Glargine (Lantus) online c.o.d, Insulin Glargine (Lantus) from canadian pharmacy, chopped up and put into soups or sauces. The flavor is an excellent addition, buy generic Insulin Glargine (Lantus). Order Insulin Glargine (Lantus) from mexican pharmacy, [Ed. Update: Sheesh, BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION. So the original post did not show the recipe number (see the heading, buy Insulin Glargine (Lantus) no prescription, Purchase Insulin Glargine (Lantus) ONLINE WITHOUT prescription, above). I have had huge problems this week with my site due to "server abusers", rx free Insulin Glargine (Lantus), Buy cheap Insulin Glargine (Lantus) no rx, and the loss of the script that automates this process is one of the casualties. My apologies for showing a little of what's under the covers, buying Insulin Glargine (Lantus) online over the counter. Insulin Glargine (Lantus) trusted pharmacy reviews, In other words, "Folks, Insulin Glargine (Lantus) over the counter, Purchase Insulin Glargine (Lantus) online, move along...nothing to see here...."]
Ingredients
One large zucchini (approx. BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION, 3-5 inches diameter) sliced into 1/2" thick rounds
2 cups of herb flour mix (11/2 c. flour, order Insulin Glargine (Lantus) from United States pharmacy, 1/2 c. masa or corn meal, 1 tsp each dry thyme, oregano or marjoram, basil and a pinch of ground sage, salt and pepper)
3-4 fresh vine ripe tomatoes, (preferably different varieties for color)
1 sm. sweet onion, preferably a Walla Walla sweet or cippollini, finely diced
Lots of fresh basil - about two large leaves per slice of zucchini
1-2 cloves garlic
2 Tbsp. balsamic vinegar
3 Tbsp. extra virgin olive oil
Salt and pepper to taste
10 or so ounces of fresh mozarella
Olive oil for frying
Serves 4, depending on the length of the zucchini
Preparation
For the tomato topping: Seed and dice the tomatoes. Finely chop the onion and garlic, BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION. Mix in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. You can either finely chop the basil and add it to the tomato mixture, or you can leave the leaves whole and add them when you assemble the final dish (our usual preference).
Zucchini: Pat the zucchini slices with a paper towel to remove excess moisture. In a large cast iron skillet, add enough oil to cover the bottom of the pan, and heat to medium-high. Coat one slice of zucchini at a time with the flour mixture and carefully place in the slices in the pan in a single layer. Leave enough room in the pan so that the slices are not touching each other. You will need to fry several batches. Depending on how much you are cooking, you may need to add more oil to the pan between batches, letting the added oil heat before you add more slices. Cook the zucchini for several minutes or until golden brown before turning. Cooking times will vary.
Remove the fried zucchini and place onto a platter lined with paper towels. Immediately place about 1 tablespoon of the tomato topping on each zucchini slice. Top with about a tablespoon of fresh mozzarella. BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION, Finish with a drizzle of extra virgin olive oil and balsamic vinegar, a bit of fresh basil, salt and pepper and serve warm.
To Serve
It is best served as soon after cooking as possible, however as it can get a bit soggy if it sits for too long. Our children love this dish.
Notes
In the U.S. (I am not sure about elsewhere), there has apparently been a semantic shift on what the term, "bruschetta," actually means. Most Americans think of bruschetta as the tomato, onions, garlic, and herbs that are usually added to a grilled slice of artisan bread. However, the traditional meaning of bruschetta is actually little more than the grilled bread itself rubbed with garlic and then dipped in olive oil, with toppings (if any) added based on what you've got, BUY Insulin Glargine (Lantus) ONLINE WITHOUT PRESCRIPTION. (See this article on bruschetta on Wikipedia for more information.)
In classic Italian form, it sounds an awful lot like eating seasonally. :)
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I like Zucchini grilled on the barbecue. It is good in cake. I like to put it into my spaghetti sauce. I had to laugh about finding it on the door step. This time of the year everybody who grows it is trying to unload it somewhere. I have found it on my door step. I don’t grow it because somebody will be trying to get rid of it.
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Hi there Christine – funny you mention the grilled zucchini – that is coming up in photos of what we eat
We put it into our spaghetti sauce too, as well as with all kinds of pasta in general.
Metroknows last blog post..Fried Zucchini Bruschetta with Fresh Mozzarella
Never occurred to me to use Zucchini as the base for bruschetta – looks great!
One word – YUM.
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@John – Yep, for those who are more “carb aware” it is a good sub. You’ll pick up a few carbs in the flour coating, but not anything that’ll get you written up.
@Robin – Hi Robin! Agreed!
I am going to give this one a go! Thanks for sharing!
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What a fun idea to use zucchini. Brilliant I say!
What a great way to combine two of my favorite things. I never fry things (well, except for chiles rellenos), but including zucchini into bruschetta totally makes sense. Yum!
Most people are so busy trying to eat right, they forget that we really can eat almost anything, so long as you do it in moderation. I happen to love fried zucchini. I’m going to give this one a try.
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This looks great! I can’t wait to try it out.
For those gluten-free eaters… I bet subbing almond flour for regular flour in this would be yummy. I’ve done that with fried green tomatoes and it was delicious. Thanks for this idea for bruschetta!
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