The height of summer always brings a lot of zucchini, a lot. One plant yields enough of the squash for my small family of three, and then some. This is a favorite side dish of ours and is how I finally got my son to taste zucchini, now he loves it. I have never measured for this, I just kind of eyeball how much I need for the amount of squash I’m going to cook so adjust accordingly.
This is what I do for one medium size zucchini:
Wash and slice the zucchini, it can be in rounds or spears. In a gallon zip lock bag put about 1 cup of flour, in a second gallon zip lock bag put about one cup of Italian Seasoned Bread Crumbs and about a half cup of shredded parmesan cheese. In a flat bowl or dish beat one egg and about a half cup of milk with a fork.
Drop the sliced zucchini in the flour, then dip in the egg and milk then into the bread crumbs and cheese. Lay out in a single layer on a greased cookie sheet. Sprinkle the tops with a little extra cheese and lightly salt. Bake at 350º for about 20 minutes or until tender when poked with a fork. Delicious!
Then Jesus said, “Did I not tell you that if you believe, you will see the glory of God?” ~ John 11:40
