Tuesday, July 12, 2011
Seriously, this is my absolute favorite way to eat zucchini, and my kids love it as well. You know, the kind of zucchini that overflows out of summer gardens to the point of having no idea what to do with it all? The kind where there is only so much zucchini bread that you can bake and fill your freezer with? I mean, winter in Indiana lasts a long time, but seriously not long enough to each all that zucchini bread that is stashed away.
So, if you can even imagine me saying to take a break from baking, fry some of that garden zucchini yumminess up. Don't worry too much about the fried part; just enjoy some of summer's bounty in one of the best forms!
a growing up summer staple, from my dad :)
1 large zucchini, sliced 1/4 inch thick
1 cup flour
1/2 cup bread crumbs
1/4 cup Parmesan cheese
freshly ground pepper, to taste
2 tbl. milk
canola oil, for cooking
additional Parmesan cheese and salt to taste for serving
Wash and slice zucchini into 1/4 inch thick rounds, discarding both ends.
In a medium container, shorter than taller, gently combine flour, bread crumbs, Parmesan cheese, and pepper. Set aside.
In another medium container, lightly whisk together the eggs and milk.
In an electric skillet, heat oil, generously covering the bottom of the skillet.
To prepare zucchini, dip each slice into egg/milk mixture, then coat both sides evenly in flour mixture. Transfer to a wax-paper lined plate in single layers, until all zucchini slices are breaded. (At this point, you can refrigerate until ready to cook).
Cook several at a time in a single layer in hot oil. Once the bottom is browned, turn and continue cooking until the other side is nicely browned as well. Repeat with remaining slices. Transfer to a paper-towel lined plate to serve. Serve with additional Parmesan cheese and salt sprinkled over each slice.