Zucchini is so versatile – you can cook it in so many ways. It’s also nutritious: Containing fiber, magnesium, potassium, Vitamins A and C and more. Zucchini is also low in carbs and is fat free.
One of my son’s recently gave me a homegrown zucchini that was supersized. So, instead of my usual way of preparing it, which is to chop it up, then sauté with onion and tomato and Italian herbs (will post this recipe in the future), I decided to slice it, due to its large size.
It’s a simple recipe and all you need is:
One large zucchini (big enough to make long slices)
1-2 eggs
Flour
Salt and pepper to taste
1 -2 tablespoons of Olive oil (for your pan)
Directions:
Slice the zucchini as evenly as possible so you end up with pieces of similar size.
Dip each slice in a bowl containing the beaten egg (have a 2nd egg handy, you may need it).
Dredge each egg coated slice of zucchini in flour.
Place the coated, sliced zucchini pieces in a frying pan that has already been prepared with olive oil and slightly heated.
Cook at a low to medium heat.
Turn over each slice after about 4 – 6 minutes, and cook the other side for the same amount of time.
Let cool and enjoy!
This is a great side dish, good in a sandwich, or makes for a great meatless meal, after topping it with some shredded mozzarella or grated Romano or parmesan cheese.
