1 zucchini, washed and cut into 1/4" slices
1 Tbsp. cold water or milk
1/4 C. whole wheat flour
2 Tbsp. parmesan cheese
1/2 C. Italian breadcrumbs
Salt and pepper to taste
(i've pretty much copied this from Kristen's blog verbatim, because she described the cooking directions so lovingly.)
Heat up some oil in a large frying pan.
Mix the egg with the water or milk in a small bowl, big enough to dip your zucchinni slices in.
In another bowl, mix the flour, cheese and breadcrumbs
Dip each slice of zucchini into the egg mixture, then coat both sides with breadcrumbs and place in frying pan, which is on medium LOW. (This is one dish one CANNOT cook on high.) Sprinkle with salt & pepper if you like.
Keep a watch on things, and after a few minutes turn over one slice if it is a nice golden brown. Then turn the rest, each and every one! You can put a lid on the pan if you want to speed things up, but it also increases the moisture in the pan and the zucchini gets a lot softer that way.Depending on the size of your zucchini, you may need to add more breadcrumbs or flour to your bowl as you go along.This is one of those dishes that takes a while to cook as you lovingly watch over your little zucchini slices, but as you take them out of the pan, let them cool for a minute on a pretty plate, and slowly eat every single one of them as you stand there by the stove --- you know it was worth it.