Recipe courtesy of Sara Moulton
Total:
25 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Trim off the end of the zucchini and discard. Cut each zucchini lengthwise into 1/4-inch thick slices.

Combine the bread crumbs, cheese, garlic, thyme, and oregano in a large bowl and mix well.

Mix the flour with the salt and pepper on a large plate or in a pie plate. Place the beaten egg in a separate plate or bowl. Dredge the zucchini slices in the flour, making sure they are well coated, and shake off any excess. Dip the floured slices into the egg, let the excess drip off, and dip into the crumb mixture to coat. Transfer to a large baking sheet and keep uncovered in the refrigerator until ready to serve. (The slices can be prepared to this point up to 2 hours ahead.)

Just before serving, preheat the oven to 200 degrees F and heat 2 tablespoons of the oil in a large nonstick skillet over medium high heat. Add the zucchini to the skillet a few slices at a time. (Do not crowd the skillet, or the slices will not brown properly.) Cook, turning often, until browned, 2 to 3 minutes per side. Add olive oil, as needed, between batches. Drain on paper towels and season with salt and pepper. Keep the zucchini in a warm oven while you cook the rest. Serve hot.

IDEAS YOU'LL LOVE

Zucchini with Parmesan

Recipe courtesy of Ina Garten

Zucchini Cake

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Noodle Salad

Recipe courtesy of Damaris Phillips

Zucchini Cakes

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking