By now, some of you are becoming inundated with zucchini from your gardens. Sometimes, it is nice to have a quick and easy go to snack or side dish for supper that your family will just gobble up. Even the kids enjoy these, plus how can they resist the dipping?
1/4 cup of milk
2 zucchini squash~cut into 1/3″circular coin shapes
1cup of Italian bread crumbs (I like the Progresso brand in the blue circular cardboard container.)
Extra Virgin Olive Oil
Salt and Pepper to taste
In a medium bowl combine the eggs and the milk. Whisk together well. On a separate plate, spread the bread crumbs.
On the stove top over medium heat, add 1/4 cup of olive oil and heat until warm enough to fry the zucchini.
Dip a raw zucchini coin into the egg mixture and then coat both sides with bread crumbs. Add to hot oil and fry on each side until golden brown. Multiple zucchini can cook in the pan with oil together. Add more olive oil to the pan as needed during the cooking process.
Once browned on both sides, remove from oil and let rest on a paper towel covered plate. This will help collect excess oil.
Once cooked, transfer the zucchini to a serving plate. Serve hot with warm marinara sauce or ranch dressing for dipping.
This recipe is also found on Tastebook along with 26 other recipes from Tilly’s Nest.
Photo Credit: The Legend Magazine