Fried Zucchini

We started growing zucchini in our garden back when we lived in the city, and we thought it did pretty well. Once we moved to the country and tried it in the wonderful, rich black soil out here it was a whole other experience. The blossoms sprouted everywhere along the three and four foot long vines, giving us so many big zucchinis we gave away some, ate a lot, and froze the rest to be used in soup, stews and to make zucchini bread. Our favorite way to prepare fresh zucchini is to fry it in a cast iron pan on the stove top. Melt about half a stick of butter, cut the zucchini into half inch thick slices and fry them on low heat, flipping the slices once they are golden brown. We have used a wide variety of spices over the years on our fried zucchini but the mainstays have remained seasoned salt and garlic powder. Fried zucchini makes a delicious side for about any main meal or stands well on its own as a snack.