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Ingredients
  • 2 zucchini, halved lengthwise
  • salt and pepper
  • 2 15 ounce cans stewed tomatoes or diced tomatoes with green chiles, lightly drained
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 cup whole milk
  • 1 eggs
  • 1 small onion
  • 2 cloves garlic
  • ½ cup grated parmigiano-reggiano (a generous handful)
  • 2 tablespoons each finely chopped parsley and mint
  • a small handful basil or tarragon leaves shredded
  • EVOO or vegetable oil for shallow frying
  • 2 scallions, sliced on the angle
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