There is something incredibly satisfying about picking the very first zucchini from the garden. After weeks of watching the plants grow, waiting for the flowers to appear, and checking every day to see if a tiny zucchini had started to form, today was finally the day!
I harvested my first zucchini of the season.
It wasn’t huge—and that’s exactly how I like them. Young zucchinis are so tender, with delicate skin and a wonderful fresh flavour. There’s no need to do anything fancy with them.
So I decided to keep it simple.
I sliced the zucchini, salted, dipped into flower and an egg wash, and fried them in a little oil until they were golden on both sides. Crispy on the outside, soft on the inside… absolutely delicious!
Sometimes the simplest meals are the best, especially when the main ingredient comes straight from your own garden.
Now that the first zucchini has been picked, I know many more will follow. If previous years are anything to go by, I’ll soon be looking for every possible zucchini recipe I can find!
But for today, I simply enjoyed the very first one—fresh from the garden, coated in egg, and fried to perfection.
Ilze
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Looks yummy, Ilze. I’m always on the lookout for new ways to serve zucchini 🙂
Thank you! It’s the same here. 😊 I’m not very good at using zucchini in the healthiest ways either!
That looks delicious. My zucchinis are just coming on too. I think I’ll try doing them this way.
Thank you! 😊 You can also simply slice the zucchini into rounds. I don’t make the little “octopuses” with zucchini legs. 😄
Courgettes can be very good – I like them in the summer in pasta with lemon.
In pasta with lemon? Oh, I going to google that!!!! How do you make that?
Have you tried making a zucchini cake? Very popular here in Switzerland.
Cake!? NO! But zucchini muffins – yes!
‘Good’on’ya’ as we say in Australia. I LOVE zucchini and most oft use such in Asian stirfries which are quite my staple diet 🙂 ! Ours most usually are narrower and ‘all dark green’ compared to the one you have shown. Enjoy!!!
I planted yellow, light green and dark green, the one I harvested is the “typical latvian kabacis (zucchini)” 🙂
That zucchini looks delicious. I have never cooked it that way but I am sure going to try it the next time I have zucchini. Beautiful photos.
Thank you 🙂 I usually slice it and then dip in flour and egg wash and fry sliced in a bit of oil. This time I made “octopuses” 🙂 For kids… for kids…
Looks good; have a nice meal. 🙃✋
Thank you! now I dream of having more 🙂 Dinner time here!
This made me smile. There’s something so satisfying about the first zucchini of the season, and it looked absolutely delicious. Sometimes the simplest meals really are the best.
For me – always! The simpler, the better 🙂
Fine produce
Thank you, I can’t wait to have more 🙂