Wash the zucchini and dry. Cut into rounds 1/4 inch thick approximately. Sprinkle with salt and drain in colander until no water remains. Meanwhile, cut the cheese into rounds the same size as the zucchini (use the top of a glass. ) Cut the tomatoes into very thin slices. Season the hamburger and fry in small, thin patties. After the zucchini are drained, rinse lightly and dry with a paper towel. Spread half the rounds on a plate. Cover each round with small, thin patty, one slice cheese, one slice tomato and finally top with another zucchini round. Press firmly. If necessary, secure with a toothpick. Mix the flour/cornmeal mixture together and season. Dip each sandwich first in flour /cornmeal, then beaten egg, then back to the flour/cornmeal mixture. For a thinner crust eliminate the second dry mixture. Heat sufficient oil to fry until the sandwiches are golden brown. Drain excess oil. Serve hot. What wine to serve? We recommend a glass of cold milk. back to index

Zucchini Burgers Suggested Ingedients for ? persons 2 large zucchini half pound hamburger five ounces cheese 2 large tomatoes two eggs beaten and seasoned flour and/or corn meal olive oil salt pepper