We still had zucchini left over from Marie’s garden. But we did not have much zucchini bread left—we gave most of one loaf to Marie. The other loaf and a half…. I, um…well, I was hungry!

Anyway, mom and I went shopping yesterday afternoon. We usually spend our best quality time wandering the aisles of Target, my second favorite place next to Fairway Red Hook. After getting home later than expected, the thought of prepping dinner made mom weary. “I was going to defrost burgers,” she said, but then looked on the counter. “Oh, don’t forget to remind me to freeze all of that leftover zucchini.”

“Or, we can make fried zucchini sandwiches,” I said.

I had picked up pretzel buns at the store, thinking we’d use them for hamburgers. But they were the perfect size for the zucchini sandwich, and just the perfect firmness once buttered and warmed. Sliced fresh tomato would add a sweet contrast to the fried veggies, and light, fluffy ricotta cheese added just a bit of protein.

Mom put Stevie Ray Vaughan on Pandora and I mixed up the flour and spices. We took turns dipping the zucchini into the batter, talking about music and food and E (yes, honey, we did. All good things!). My mother doesn’t ever ask when we’re getting married. She just wants to know if E and I get along and if we’re having fun. “That’s all that matters. Have fun, laugh and enjoy each other. If you don’t, then it will never work out.”

Dinner was ready in 30 minutes. E would have hated this sandwich. Two forbidden foods in one meal? He would have ordered takeout. But I loved it, and so did mom. It was light, warm, gooey and tasty. Mom added some hot sauce on hers for an extra zing. I would so make these again—but E would have to be away when I did it.

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