Tennis this summer was great for so many reasons. One reason is a new friend, 
Brenda Hogan. She and I have had many great tennis matches at Durling Park. We always seem to talk about food–imagine that. One day she told me about a recipe she makes with zucchini. I told her I had to have that recipe. She sent it to me. I made the recipe and I am in love. A great way to have fried zucchini without all of the fuss and muss. I hope you enjoy this as much as I do.
Zucchini Fritters
2 cups of shredded zucchini
1 cup flour
2 eggs
1/2 cup parmesan or romano grated cheese
3 Tablespoons Olive Oil
Combine all ingredients (except the olive oil) until blended. Heat 3 tablespoons of Olive Oil in a skillet over medium to medium high heat. Spoon batter in hot oil (like pancakes). Sprinkle with salt. Flip when underside is light brown. Drain on paper towels. Enjoy. Take the leftover 
zucchini fritters and place them in an uncovered casserole dish, cover with spaghetti sauce, mozzarella cheese and bake in a preheated oven (350 degrees) for 30 minutes. This is an easy version of eggplant parmesan.
Well, it is sunny and the tennis courts are calling me. Have a wonderful day.
Until next time…From our Butcher Block to your Table.