Thank you Robin. I like the sound of that. As soon as the zucchini are reasonably priced, I'll try that. My usual way to eat them is just sliced and fried with lots of butter, salt and pepper. And until now, I didn't really know how else to eat it!

It's funny, I fry all the time--(notwithstanding the above) it's usually with no more than a tablespoon of olive oil. With chicken (breasts, no skin) I brown the sides and then add about 1/2 cup of chicken broth to the pan (and other flavourings) cover and simmer. Usually my chicken breasts are a bit frozen in the centre--so this lets them cook slowly! But I think chicken breasts in Canada are bigger than those in the States. My cookbook always tells me to saute for 6 minutes or so.--Ours take more like 1/2 hour!

Darn the internet ~ I can't even find the bit in my post that came over offended!

So just for clarity, I did not mean to sound like I thought you were criticizing me.

Now it's your turn again: you didn't mean to imply.....

Ailidh love your pic!! I tried to fry eggplant, didn't really work out very well. This is probably a good thing!

Sorry about the thread hijack. But..... Alana, there are LOTS of things to do with zucchini. One of my favorites"


Summer Squash Ribbons with Oregano, Basil & Lemon

3 small zucchini (about 1 pound)
3 small yellow squash (about 1 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheese, optional

1. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores.
2. Combine oil, rind, juice, salt, pepper, and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. Sprinkle with cheese. Serve immediately.

Yield: 8 servings (serving size: 1/2 cup vegetable mixture and 1 1/2 teaspoons cheese)

CALORIES 50 (52% from fat); FAT 2.9g (sat 0.9g,mono 1.6g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 62mg; CARBOHYDRATE 4.4g; SODIUM 207mg; PROTEIN 2.8g; FIBER 1.3g

Another thing I do - I slice it up, place on a cookie sheet, spray it with cooking spray, a hit of garlic and onion powders, a little salt, sometimes oregano, sometimes sliced tomatoes - and I broil it for about 5 minutes, turn it over and broil it for another 3 or 4 mins. Excellent little snack.

I just got to thinking that I may have sounded critical to some people. With this medium it is easy to be misunderstood.

Remember what I said about different cooking types from different parts of the world? I will think of that as how you fry in Canada. In Mississippi and South Carolina, that would be considered "browning". To me, frying involves at least an inch of oil. This is sometimes called "deep fat frying". I have deep fat because I fried a lot of food.

I just don't understand how people can own a deep-fryer, and keep it on the counter! I never grew up with one -- my parents preferred the packaged junk, as it was less effort as you can throw it in the oven and walk away -- but I can understand the appeal of it.

As for pan-frying, I TOTALLY get that...but it is more like sauteeing, no? If you are using a tbsp of oil. And even then, I go for the PAM. Pan-frying for sure is an inch of oil on the bottom of the pan, which immediately forms an inch of oil on MY bottom .

If anyone wants a great recipe for oven-"fried" chicken breasts, let me know! No oil involved but tastes AMAZING...

The only thing I deep fry are home-made samosas -- MMMM --- and I only have these once a year.

Good times...

Kira