We Love Our Garden Weed

It’s that time of the summer when the weed in our garden runs wild!  We’re not complaining, we love our weed, but as good as it is early on the more you use the trickier it gets. Face it, overdosing is not a delicious thought. As we’ve worked our way through prep methods—and trust us, we’ve done it all—we were delighted when a younger friend (isn’t it always the way, they’re the ones up on all the latest in cooking paraphernalia) introduced us to their favorite ingestion method.

Healthy, simple and sure to delight.

Allie’s Best Zucchini Poppers

Pre-heat oven to 450

2-3 firm fresh from the garden zucchini

egg white wash

1 cup corn meal

2-3 tablespoons finely grated Parmesan Reggiano

Kosher salt and pepper to taste

Wash and dry the zucchini. Cut into ¼” rounds. Thoroughly mix the cheese and corn meal, generously salt and pepper.  Dip the zucchini first in the egg wash and then dredge in the corn meal and Parmesan mixture. Shake excess off.

Place on greased baking sheets (we used Pam on ours).

Check on them after 15 minutes or so, they should be lightly brown on the baking sheet side. Turn and cook another 15-20 minutes. The poppers should be crisp on the outside and soft on the inside but cooking times vary by oven and water content in the zucchini.

Great as an appetizer with aioli, ketchup, guacamole, sriracha or simply served with salt.

(Oh! The weed? Zucchini, of course.)