So lets talk about zucchini for a minute. Zucchini is pretty fuss free to grow, it is best to start from seed outdoors after the last frost. Pre-soak the seeds and plant 1" deep. Leave a large dish shape around the seed to conserve your water. Keep moist until the seed has sprouted then water weekly, unless it is above 90, then you want to water daily. Keep the leaves dry if possible, we use a liquid measuring cup dipped in a bucket of water to go around and water the plants. Zucchini has the best flavor when it is 6-9 inches long and you want to check those babies daily because one day it will be the perfect size and the next day the size of a Cadillac. To remove, cut through the stem and handle carefully. Zucchini contains vitamin A, vitamin C, calcium, iron and fiber so you are adding lots of nutrition when you include it in your cooking and baking dishes.
This year I tried a new heriloom variety of zucchini in my garden called, Cocozelle. It is a beautiful striped zucchini and it is the best zucchini I have tasted. The seeds are smaller so when you forget to check it one day and it has become the size of Texas, the seeds and flavor aren't overpowering so it is still usable.
1 zucchini, sliced
1/2 cup multi-grain flour
1 teaspoon Real Salt Garlic Salt
1/4 teaspoon pepper
2 eggs, beaten
Coconut oil for frying
Follow instructions below and serve with ranch dressing to dip them in.