Today, I’m grateful for fried zucchini.
We’ve only got one zucchini plant in the garden, but it’s producing plenty. When we’re eating it everyday, it’s fun to change up the recipes. For fried zucchini, I slice it up, dip the slices in egg, coat them with teff (a whole grain similar to breadcrumbs) to which I’ve added salt & pepper & other spices, then fry in a pan coated with olive oil. Yum!
What are you grateful for today?
Chapter 3 