Some Friday evenings after a long work week my hubby and I like to kick back with a coffee table picnic…
That’s when we make up two or three yummy paleo appetizers and munch on them for dinner in front of the TV.
Not exactly a romantic date night, but we get to pick the movie and enjoy fresh-cooked food while relaxing in the comfort of our living room. For us that makes for an awesome evening! (Yeah I know, I’m a cheap date.)
Anyway, I had been craving fried zucchini squash for our little indoor picnics. I figured out a simple recipe that wouldn’t be too oily (even though these are fried in a shallow layer of healthy coconut oil) with a light and flavorful gluten-free coating. Next I whipped up a quick and easy veggie dip using the cream from a full-fat can of cold coconut milk as the base, and we were good to go!
This recipe is so easy and actually turned out even better than I thought it would. We cleaned up the fried zucchini along with some grilled veggies and chicken kabobs and agreed it was one of our best “picnics” ever!
We used a heavy skillet with about a 1/2 inch of coconut oil in the bottom set to medium to medium-low heat. You want the oil hot enough so the zucchini sizzles, but not too hot that they’re spitting back at you! I suggest testing a single slice first to make sure the oil is about the right temperature.
Do be careful doing this my friends. I’ll admit I’m not experienced at frying much of anything except bacon, but my first attempt came out perfect. I set the fried slices on paper towels to soak up some of the excess oil, and we dug in. Warm veggies, cool dip, so good!
This paleo fried zucchini recipe would make a great appetizer at your next party too, or whenever you decide to have an indoor picnic with your honey. 🙂