Zucchini Week Continues

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.

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