Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Bob loves fried green tomatoes. Unfortunately, I never remember to make them until one of our tomatoes falls off the vine before it ripens. Then, just like that – I have a revelation! Fried Green Tomatoes for Bob!

     Between the garden (which is about 1 step from the back door) and the house, I changed my mind. I thought, “Hmm, I wonder what Fried Green Tomatoes Parmesan would taste like?”

      In the few seconds it took to wash the tomato and move to the counter, I saw a Zucchini just lying there with no recipe in mind. I thought, “Hmm, I wonder what Fried Zucchini Parmesan would taste like?” And I was off!
     This is how my mind works sometimes when I’m in the kitchen. Things just pop in there. I have no clue if Fried Green Tomato Parmesan – OR – Fried Zucchini Parmesan are real dishes or not. I’ve never heard of them. See the Mimi below? That’s me, and that’s how my mind works. I don’t have ADD, or at least I don’t think I do, but when the creative juices are working, this Mimi describes me perfectly.
     The Vegetables were knock your socks off delicious. I think even fussy little kids would like them because they are lightly crispy on the outside, have the sauce and cheese on top. They’ll think they’re having mini pizza.
2 Medium Green Tomatoes, washed and sliced ½“thick
1 Small Zucchini, washed and sliced ¾” thick
1 cup AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
2 eggs, beaten
2 TBSP milk
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again. Coat both sides. Repeat with the Zucchini.
I cooked everything in the air fryer on one tray (See pics). I used aluminum foil which I lightly sprayed with cooking spray. After breading, I drizzled with Olive Oil and cooked them 10 min in air fryer until they were golden brown. Then I flipped them over, drizzled more olive oil and cooked for 6 -7 minutes or until they were golden brown.
NOTE: These could easily be pan fried, cooked in a convection oven, or a standard oven.
Dab a little Spaghetti Sauce or Marinara on top of each one. Sprinkle Parmesan, Romano, and Mozzarella Cheese on top. Return to air fryer for 2 minutes or until Cheeses are bubbly and golden.
By Tika 8/07/18
By Tika for CHEW WANNA EAT? © 2018
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (2)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (3)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (4)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (5)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (6)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Sausage, White Bean and Kale Soup


We have a new Guest Chef today!  Mary Jury Roper is a self-taught cook from Upstate NY.  She loves to try new recipes but especially enjoys creating a totally different meal from leftovers. In addition to cooking her passion really lies in plating and presentation. Several of her meals have been featured on QVCs “In The Kitchen With David” and “In The Kitchen With Mary”. During summer of 2017 QVC came to the Roper’s cottage in NEPA to shoot a short segment for another of their programs, “Home Made Easy With Mary”.

Today Mary is sharing her recipe for Sausage, White Bean and Kale Soup cooked in an Instant Pot.  (You could certainly prepare this in a crock pot or stove top.


2 cups Fresh kale (I like the washed/cleaned bagged variety)

Hot OR Mild Italian sausage

Half of a white onion

1 rib of celery diced

2, 14.5 oz cans of chicken broth


2, 15 oz cans of white kidney beans, drained and rinsed

Garlic powder to taste (or fresh garlic)

Dried herb blend (optional)

Parmesan cheese



Brown sausage (I used 4 links of hot Italian, casings removed) the onion and the celery, diced, on the sauté setting (I use my potato masher to help break up the meat)

Add 2 cans of chicken broth and 1 can water

Add one can of beans

A little garlic powder (or minced fresh garlic)

Freeze dried herbs
Cover and set at soup/broth setting and cook for 1 hour, opening to stir occasionally.
Meanwhile remove any large stems from a couple of handfuls of fresh kale. Rough chop if pieces are large.
After the hour is up on the soup/broth setting, add the other can of beans and the kale. Close cover and keep at warm for 10 minutes to wilt the kale. If it isn’t wilted enough, just keep it at warm longer.
Before ladling out I like to shake on some grated or shredded Parmesan cheese.
Why do I add the beans at different times? For texture. That way they don’t all get mushy. As for the kale, if I’m not eating it immediately I cook some in the soup and I add more kale when I warm it up, again for texture and color.

If you enjoyed Mary’s recipe and would like to see more, please let me know.  If you have an original recipe you’d like to share, either PM, message or send to

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By Tika for CHEW WANNA EAT? © 2018