Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut zucchini into 1/4-inch pieces. in 5-quart dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. add water, salt and sugar. reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. variation: 1/4 olive oil, 1 large clove garlic,sliced 6 cups sliced cabbage, 1 t sugar. cook garlic until browned discard and continue with previous instructions.

Target recipe: combine egg and water in a shallow dish. combine breadcrumbs, basil and garlic powder in another shallow dish. dip zucchini slices first into egg mixture, then in crumb mixture to coat evenly. let set on cooling rack. heat oil in a large nonstick skillet over medium heat. fry zucchini in hot oil for 3 minutes or until lightly browned. turn zucchini over and cook for 3 minutes or until tender and lightly browned. (or deep fry 3 minutes in vegetable or canola oil.) serve immediately.