OK, this is why zucchini is my favorite veggie. Number one. Most favorite. No competition! And this is the dish I fix for myself for lunch when Mr. C. is hiking or otherwise not at home. Because I want EVERY LAST BIT OF THIS DELICIOUS ZUCCHINI FOR MYSELF. Now I’m not proud of myself on this one. But it is none the less the truth. And it’s my grandmother’s fault. When grandma had zucchini that closely resembled a dirigible in size, she would bring this dish to our dinner table. (My grandparents lived in their own home on the same property as my folks. And we always had dinner together.)

My mom usually cooked the meat portion, but grandma made the sides and dessert. After all, grandma didn’t work outside the home like my mother did. So that must have equated to my mom, that grandma had more time to do most of the evening meal preparation. Which apparently meant that the huge vegetable garden grandma planted and attended every year, plus all the veggies she canned (by herself), the flower gardens she managed, the assistance she provided to my grandfather with his chicken farm, and the laundry she did for my mom, etc. etc., really didn’t count for much. To which I say now that I know better – bullshit! That woman worked harder than my “working” mother ever dreamed of working! Grandma was truly my inspiration for how to live my life. I just realized this too late to actually thank her for all the many blessings she provided to my brothers and me. Grandma also loved beautiful things, adored cats, loved to read, and liked her home to be neat and tidy. (I also got all of these traits from her too.) My mother – not so much.

Now please realize, I am not knocking my mom. She was what she was. And she always had plenty of time and love to give each of us kids. Which was also a blessing. But she simply didn’t possess the force of will that my grandmother never exhibited except in a very subtle and deferential manner. Grandma was quiet (don’t resemble her in that regard), but she almost always got what she wanted. And did whatever she felt was best for those around her. And as a “stay at home” wife, she worked her butt off! (My nod to all of you who are also just “stay at home” wives, husbands, moms, or dads. Not an easy job. And often a thankless one!  And now with the coronavirus situation to make life even more hectic, I’ve said it before, but I still really mean it – you are heroes, each and every one of you.) But back to this recipe.  

As simple as this recipe appears, it is just that! Simple! But what butter, an egg, cornmeal, seasoned salt, and pepper do for the lowly zucchini is almost miraculous. Just nothing finer. So this summer when your neighbor slinks over to your house in the middle of the night and quietly gifts you with zucchini, be sure to thank him or her. They are really doing you a huge favor. And you might do them a favor right back. Give them a copy of this recipe. It’s really the least you can do.

As always, take care of yourself, be kind to everyone, and always remember these words I’ve paraphrased for you from another special grandmother I was lucky enough to call a close friend when I was just 23 years old:  

“Remember – what you are experiencing right now is not the dress rehearsal for your life. It’s the main show. And you are the star. How you choose to “star” in that show is entirely up to you. So be kind to everyone and everything. And always treat your family as friends, and your friends as family, and you can never go wrong.” (Thank you Marie.)

1 egg, or more as needed

½ c. cornmeal, or more if required

butter

zucchini, cut into 1/3 inch thick slices

seasoned salt

freshly ground black pepper

Beat the egg in a shallow container. (I use an 8-inch cake pan.) Pour cornmeal in another shallow container. (You got it, I use another cake pan.)

Melt as much butter as it takes to cover the bottom of a griddle or fry pan.

Dip the cut zucchini in the egg (both sides), then the corn meal (both sides), and place on the griddle.

Sprinkle on seasoned salt (don’t be shy) and a nice sprinkling of pepper. Using a paring knife, cut off small amounts of butter and tuck them in between each of the pieces of zucchini on the griddle. (This dish requires a bit more butter than is usually associated with a fried veggie dish. Thank you grandma!)

Fry the zucchini until it is crispy brown on the bottom side. Carefully flip the pieces and fry the second side until crispy brown. Serve hot off the griddle.