Summer is almost here and with the heat come seasonal watermelons, tomatoes, eggplant, and zucchini. And this simple recipe is perfect for now: zucchini slices become the most delicious appetizer (or scrumptious side dish), by breading them and cooking them in a pan with olive oil. The secret of such delight is in the bread crumbs that bring a spectacular flavor because besides salt and pepper, they have a pinch of red pepper and abundant dried oregano and thyme.
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Image via Enriqueta Lemoine
Ingredients
Breaded zucchini
Makes 4 servings
Ingredients:
4 zucchini cut into half-inch slices
1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano leaves|
1/2 teaspoon dried thyme leaves
2 eggs, lightly beaten
1/4 cup milk
Olive oil
Season your breadcrumbs
In a bowl mix the breadcrumbs with salt, red and black pepper and herbs.
Milk and eggs
In another bowl, beat the eggs with the milk with a fork.
Soak zucchini...
Dip zucchini in egg and milk mixture.
Bread the zucchini
Put some breadcrumbs on a plate and bread the wet zucchini.
...To the heat
In a skillet over medium heat with a little olive oil, cook the zucchini for 2 to 3 minutes per side, until golden brown and set them to drain on paper towels.
Enjoy!
Serve hot, warm or cold.
