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Ingredients
- 3-4 sm. (6-7 inches long) zucchini or possibly yellow summer squash
- 1/2 c. all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon lemon pepper
- 2 Large eggs
- 2/3 c. dry bread crumbs
- 3 tbsp. grated Parmesan cheese
- 1/2 teaspoon basil leaves
- 1/4 teaspoon thyme leaves
- 1/4 teaspoon oregano leaves
- 2-3 tbsp. olive or possibly vegetable oil
Directions
- Slice each squash into twelve 1/4 inch slices. Lightly spoon flour into measuring c., level off. In shallow dish, combine flour, salt and lemon pepper. In another shallow dish, place Large eggs, beat slightly. In third shallow dish, combine bread crumbs, Parmesan cheese, basil, thyme and oregano.
- In 10 inch skillet, heat 2 Tbsp. oil over medium-high heat. Coat each squash slice with flour mix, dip in beaten egg and coat with bread crumb mix. Fry breaded slices in single layer till golden on each side, about 2-3 min. Repeat with remaining slices, adding remaining oil if necessary. Serve immediately. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 117 | 46% |
| Total Fat 13.08g | 16% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 369mg | 15% |
| Potassium 92mg | 3% |
| Total Carbs 25.35g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.39g | 1% |
| Protein 8.58g | 14% |
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