Zucchini Parmesan

3-4 zucchini cut into 1/4 inch strips
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Olive oil


Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the sliced on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 2 table spoons olive oil in a large saute pan and cook the zucchini  on medium-low heat for 2 to 3 minutes on each side, until cooked through. Place on platter, spoon fresh tomato sauce over top and sprinkle with parmesan.

Recipe courtesy of Dining Details.

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