1 pound Zucchini
1/2 cup white sugar
1 pinch ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried sage
1 1/2 teaspoons dried basil
1/2 teaspoon dried sage
1 1/2 cups chopped celery
1 large orange, zested and juiced
2 cloves garlic, minced
8 slices bacon, diced
Place zucchini in a large bowl. Stir in sugar and pepper. Cover and refrigerate 8 hours. Strain zucchini through a sieve into a large bowl. Mash celery with salt and pepper; set aside.
Bring a large pot of water to a boil. Add zucchini and stir just enough to moisten. Reduce heat to medium. Cook and stir 15 minutes, stirring occasionally. Remove from heat and stir in sugar and pepper. Cover and drain about 1/2 cup milk and butter into bowls; stir to coat.
Heat olive oil in a large skillet over medium-high heat. Add zucchini and onion. Cook, stirring occasionally, for 6 minutes or until zucchini is tender. Stir zucchini with lemon and garlic; cook and stir for 5 minutes.
Dredge the zucchini in the egg, water, celery salt and pepper. Place on paper towels. Sprinkle zucchini with bread crumbs. Chill zucchini overnight in refrigerator, giving it time to drain.
Preheat oven to 350 degrees F (175 degrees C).
Combine the bread crumbs, celery salt and pepper in a small bowl. Brush over the zucchini. Arrange zucchini slices on a baking sheet. Place 8 slices bacon on each side of zucchini slices and fry until crisp. Remove from pans and place them on a large wire rack to cool. Strain zucchini juice through a sieve into a separate small bowl.
Blend zucchini soup from egg, celery salt, pepper, basil, sage and basil. Heat through and serve.
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