What to Do With Those Green Tomatoes….

Recipes for Zucchini and Green Tomatoes

If you have an over-abundance of either of the above, here are a couple of recipes to help you use them.

  • 4 med green tomatoes sliced thin (tomatoes should be completely green, not starting to change color) OR 1 med zucchini sliced in 1/4 in slices
  • olive oil

Combine dry ingredients below in a bowl.

  • 2 cups of flour
  • 4 tablespoons each of garlic and onion powder
  • some finely chopped fresh herbs of your choice (optional)
  • 1 tablespoon Lowery’s Seasoning Salt
  • 1/4 cup Red River Yeast, or Brewer’s Yeast (available from your nearest health food store)

In another bowl combine:

  • 2 cups of milk (and you can use any kind of milk, soy, rice, etc)
  • 1 egg
  • pinch of salt and pepper

Beat together.

Start Cooking!

Put a frying pan on med heat, and drizzle in a couple of tablespoons olive oil, and heat.

Start dipping your slices of green tomato or zucchini in milk mixture, then into flour mixture, coating all over, and put in your frying pan.

Let cook on each side until golden brown, place on a piece of paper to drain for a minute before eating. Enjoy!

How do you use your green tomatoes and zucchini? Share your recipes below. And if you know someone who is drowning in extra garden produce, please share this post with them!


About cathysgardens

Love gardening, growing food, and hey, then we get to eat it! Yes I like cooking too. This blog is about re-learning how to garden naturally, like our ancestors used to, and rediscovering how to do things simply. Stop by and share your successes and stories!
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