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Fried Zucchini
Fried Zucchini

Before you jump to Fried Zucchini recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some approaches to go green and save energy, largely in the kitchen.

A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Green living is not that hard. A lot of it is simply utilizing common sense.

We hope you got insight from reading it, now let’s go back to fried zucchini recipe. You can have fried zucchini using 3 ingredients and 1 steps. Here is how you do that.

The ingredients needed to make Fried Zucchini:
  1. Take Small bowl of flour
  2. You need Small bowl of 1 cracked egg
  3. Provide Seasonings; pepper, salt, garlic powder, onion powder
Steps to make Fried Zucchini:
  1. Dip a fresh cut zucchini into the flour batter then placed it into the egg batter. Place it into the skillet.

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