Breaded Zucchini
This is adapted from a recipe in Garden Way’s Joy of Gardening Cookbook, by Janet Ballantyne. I highly recommend this book.
6-8 small zucchini
½ cup flour
¼ tea. salt
1/8 tea. pepper
2 eggs , beaten
2/3 cup breadcrumbs
¼ cup grated parmesan cheese
½ tea dried basil
¼ tea dried thyme
¼ tea dried oregano
¼ cup (I usually need more) olive oil
Cut zucchini in ¼” slices. Place flour, salt & pepper in one bowl; the eggs in another; and the breadcrumbs, cheese and herbs in a third.
Heat the oil in a frying pan. Dip the zucchini slices in the flour, then the eggs, and coat with the herbed crumbs. Brown on both sides, Serve hot.
6-8 servings.
Check back tomorrow for Mrs. Anderson’s Shredded Zucchini Bake. I think you’ll enjoy this frugal yet tasty casserole.
yum!
YUM! I miss my momma’s fried zucchini. Mine isn’t as good as hers was.