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Pan-seared brussels sprouts with barley, cranberries, pecans, maple syrup, balsamic vinegar, and olive oil. Salt & pepper to taste. Top with gorgonzola . . .

Pan-seared brussels sprouts with barley, cranberries, pecans, maple syrup, balsamic vinegar, and olive oil. Salt & pepper to taste. Top with gorgonzola . . .

Zucchini Cakes. Freshly shredded zucchini with Parmesan cheese, garlic and spices, pan fried until golden brown.

Zucchini Cakes. Freshly shredded zucchini with Parmesan cheese, garlic and spices, pan fried until golden brown.

Healthy zucchini cakes. These are so good. another way to use the bumper crop of zucchini.

Healthy zucchini cakes. These are so good. another way to use the bumper crop of zucchini.

Garlic Roasted Zucchini: 2 zucchini, olive oil, salt, pepper, rosemary, garlic.  Cut zucchini into pieces and combine in zip lock bag with garlic, enough olive oil to coat, salt, pepper and rosemary and squish to mix.  Put on cookie sheet and bake at 375 for 20-25 min or until zucchini is soft and golden

Garlic Roasted Zucchini: 2 zucchini, olive oil, salt, pepper, rosemary, garlic. Cut zucchini into pieces and combine in zip lock bag with garlic, enough olive oil to coat, salt, pepper and rosemary and squish to mix. Put on cookie sheet and bake at 375 for 20-25 min or until zucchini is soft and golden

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