My recipe for week 25 was Oven-Fried Green Tomatoes. After I made green tomato pickles and chow chow, I still had several green tomatoes left. Since I rarely deep fry food, I set out to find a recipe for oven fried green tomatoes. I looked at a couple and basically made up my own. In one bowl I mixed a couple of beaten eggs with a splash of milk (or water). In a second bowl I mixed equal parts corn meal and bread crumbs (homemade or panko), salt, and pepper. I sliced the green tomatoes. Each was dipped in the egg mixture and the breading mixture twice. This gave it a nice coating. I baked these at about 400 degrees for 30 minutes. I flipped them over halfway through the baking time.
I was shocked that W ate them and even went back for seconds. The breading was very crunchy and just as good as fried. Well, maybe better since there was no greasy taste at all. I am looking forward to having them again before the summer is over.
Week 26 was a Zucchini Bake with Tomatoes, Garlic, and Parmesan. I neglected to take a picture of my finished dish. It was good but not great. I think a bit more seasoning would help. W liked it so that is enough to make me try it again. We tend to have plenty of tomatoes and squash/zucchini during the summer so I am always happy to find new ways to serve them.