featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, October 26, 2010

COOKING WITH CLORIS--EGG FOO ZUCCHINI ITALIANO

Cloris is back today with another great zucchini recipe, egg foo yung Italian style. -- AP



EGG FOO ZUCCHINI ITALIANO
serves 4

Ingredients:
4 medium zucchini, coarsely grated
1 onion, grated
3 eggs, beaten
1/4 cup whole wheat flour
1 clove garlic, minced
olive oil
2 cups tomato sauce, heated
parmesan cheese

Mix zucchini, onion, eggs, flour and garlic together. Heat oil in skillet until hot. Use a tablespoon sized cookie dough scoop to add zucchini mixture to oil. Fry until golden brown, turning once. Drain on paper towels to remove excess oil. Divide zucchini onto 4 plates. Top with heated tomato sauce. Sprinkle with parmesan cheese.

Thanks, Cloris, for yet another yummy way to use up all that zucchini. Readers, what do you think? Will Egg Foo Zucchini Italiano be on your dinner menu tonight? 
Post a comment to be entered in this week's drawing for a book from our Book Club Friday guest author. -- AP

2 comments:

KK Brees said...

You can never have enough zucchini recipes. This one looks great.

Cindi J said...

Sounds great! Love Zucchini!