Mom's Zucchini with Breadcrumbs
My mom tried many recipes for fried zucchini, and the crumb coating always came off. This is the easy version! Amounts of breadcrumbs etc vary according to personal taste as well as to the amount of zucchini you're making.
preparation time: how fast can you slice zucchini
cook time: 5-10 minutes
fresh zucchini, sliced 1/8-1/4" thick
1-2 handfuls Italian-seasoned breadcrumbs
1/2 - 1 handful grated parmesan cheese
1-2 tbsp mixed dried Italian herbs
1-2 Tbsp olive oil
salt & pepper to taste.
Slice the zucchini as evenly as possible. I use a big pan so the zucchini can be in a single layer. If your pan is smaller, that's fine, you'll just need to cook it longer and flip it around more.
Preheat frying pan on high, then add oil, heat until oil shimmers or barely starts to smoke. You can do this in a nonstick skillet using less oil, but a little oil does help brown the breadcrumbs. Add zucchini. Use a spatula to flip it around the pan every minute or two. When zucchini is halfway done (translucent around the edges), add the breadcrumbs. I like to add half, flip the slices, then add the other half. When the breadcrumbs start looking toasted, the zucchini should be tender. Add the parmesan and flip around once more to distribute.
Pass the salt & pepper at the table. Yum!
