FRIED GREEN TOMATOES

OK, I admit it... I had never tried these until the other night. I LOVE THEM!!! Reminded me of fried squash but with a sweetness. I will be doing these again.

All I did was wash and slice green tomatoes in rounds. Dip in milk or egg and then dredge in flour.Fry to desired tenderness.Drain on paper towel to absorb excess grease. Eat and enjoy.

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.

Now this one, I like what I read...gonna have to give it a spin..

Zucchini Parmigiana

Prep Time: 15 Minutes Cook Time: 45 Minutes
Ready In: 1 Hour 15 MinutesYields: 8 servings
"Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!"

INGREDIENTS:

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
6. Bake 45 minutes in the preheated oven. Serve warm.