Ruthie's Summer Camp Zucchini
- 3 medium zucchini, washed
- 1 cup fresh bread crumbs
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup all-purpose flour
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 large eggs, beaten with 1 teaspoon water
- 6 tablespoons or more extra-virgin olive oil
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.