Bexley Farmers' Market: Tell us what you think!

Tuesday, December 5, 2017

Tell us what you think!

It's never too early to start planning for a new season! But before we do, we want to
hear from you. Tell us what you think about the Bexley Farmers' Market
by completing a quick and simple survey.

Click here to share your feedback.

And to all of our customers, our producers and the entire Bexley community - THANK YOU!

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Zucchini Parmesan

Ingredients:

4 to 5 medium zucchini, about 1 1/2 pounds

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon ground black pepper

1/4 cup olive oil

2 tomatoes, sliced

1 cup sour cream

1/2 cup grated Parmesan cheese

Instructions:

Butter an 8 inch square baking dish.

Scrub zucchini and cut into 1/4-inch slices.

In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium-low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned.

In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese.

Bake at 350 F for about 30 minutes, or until zucchini is tender.