Ingredients for 4 portions
4 zucchini cut into half-inch
slices
1 cup of bread crumbs
1 teaspoon of salt
½ teaspoon of freshly
ground black pepper
1 teaspoon of dried
oregano leaves
½ teaspoon of dried thyme
leaves
2 eggs, lightly beaten
¼ cup of milk
olive oil
Preparation
In a bowl mix the
breadcrumbs with salt, peppers and herbs.
In another bowl, mix
the eggs with the milk and beat with a fork.
Dip zucchini in the egg
and milk mixture.
Put some breadcrumbs
on a plate and bread the wet zucchini.
In a skillet over
medium heat with a little olive oil, cook the zucchini for 2-3 minutes per
side, until golden brown and set them to drain on paper towels.
Serve hot.