Recipe - Magic Zucchini

3 tablespoon Fine yellow cornmeal
6 small Zucchini; trimmed and cut
into 1/2inch slices
1 tablespoon Olive oil (up to 2)
6 Garlic cloves; minced
1 tablespoon Minced flowers from sweet
basil or oregano

Recipes from San Francisco Chronicle:

SOUTH TO NORTH `Everything' Salsa Adds Zing to, Well, Everything

Jacqueline Higuera McMahan

Tons of garlic make just about everything magic especially bland foods
like zucchini so, I've used one whole clove per squash in this simple
but distinctive recipe. Adding herb flowers is one of my grandmother's
culinary tricks. The flowers have a more delicate flavor than the leaves.

INSTRUCTIONS: Roll the zucchini slices in the cornmeal just until they are
lightly dusted. Place in a single layer near the stove. Heat olive oil in a
castiron skillet over low heat. Add about half of the zucchini (do not
crowd the pan) and saute until golden on both sides, turning once. Remove
and set aside.

Continue frying zucchini until all are golden.

Return all the zucchini to the pan, along with the garlic and saute just
long enough for the garlic to lose its raw edge. Add the herb flowers
during the last minute. This whole process should take under 15 minutes.

Serves 4 to 6 and accompanies the spicy enchiladas quite nicely.

PER SERVING: 50 calories, 1 g protein, 6 g carbohydrate, 2 g fat (0 g
saturated), 0 mg cholesterol, 2 mg sodium, 1 g fiber. Posted to CHILEHEADS
DIGEST V4 #044 by Judy Howle howle@ebicom.net on Jul 27, 1997