Instructions: 1. Slice the zucchini in half, lengthwise. (Slice right though the blossom too, so they are still attached to the squash)

2. Dip the cut side down, in melted butter and then in cornmeal.

3. Heat olive oil in a skillet over low heat and fry zucchini (with blossom attatched) for about 3 min. until lightly browned. (Serve 3 halves on each plate)

4. Remove from pan and drain on paper toweling. Now thats it. Very easy, very delicious, and it looks great! This book also has a recipe for scented geranium muffins.

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