Parmesan Zucchini with Whole Wheat Bread Crumbs.

My mom used to make zucchini like this every summer when I was little.

Well, minus the whole wheat part. She would rather swallow nails than eat anything “whole wheat.” Her motto is “white bread fo’ life!”



While I was making the zucchini, my house smelled like it did when I was younger. I remember eating this on hot summer nights.

If we ever order appetizers out, one of them tends to be fried zucchini. However, it is such a hit-or-miss snack. If it is too deep fried, it just tastes like grease. Other times it can be soggy, lacking the crispness that makes it so delicious.

I used a light breading and just a tiny bit of olive oil to fry the zucchini. We wanted to keep it simple and fresh tasting.

It must have worked, because Mr. How Sweet ate them all.

I think I got one piece?



This is the way I like to eat vegetables. I would eat them like this every day if I could. Is there any better way?



Parmesan Zucchini

1-2 medium zucchinis, sliced into thin rounds

2 eggs, lightly beaten

1 1/2 cups whole wheat bread crumbs

1 tablespoon italian seasoning

1/2 cup parmesan, plus more for sprinkling

1/4 – 1/2 cup olive oil

In a large bowl, mix bread crumbs, parmesan and italian seasoning. Heat skillet on medium-high heat, adding just enough olive oil to cover the bottom of the pan. Dip zucchini in egg, then in bread crumbs, and add to the pan, browning no each side for about 3-4 minutes.

Remove and lay on a paper towel. Sprinkle with additional parmesan while still warm.





Did anyone notice I’ve posted vegetables two days in a row? Clearly I’m not really on vacation. I’ve been abducted by aliens.