Zucchini, breaded, baked and “Parmesaned”
3 medium zucchini. Cut lengthwise into 1/2” slices. Peel or keep skin on as you choose.
2 eggs, beaten
2 teaspoons salt
3/4 cup breadcrumbs
1/4 cup Parmesan cheese
1/4 teaspoon dried thyme
1/4 cup butter, melted
Preheat oven to 400 and set rack on upper rack.
Combine eggs and salt into a flat dish with sides. Dip zucchini slices into eggs.
Mix breadcrumbs, cheese and thyme. Dip zucchini slices into breadcrumb mix.
Place parchment paper into oven proof baking dish for easy cleanup. Place zucchini slices into dish and drizzle with butter.
Bake for 20-25 minutes or until zucchini is soft but not limp and the breadcrumbs are golden.
Expanding the table
For those who need gluten free: Substitute ground nuts (almonds, walnuts or pecans) for breadcrumbs.
Make it dairy free: Use a dairy free milk, such as almond or soy. Substitute 2 tablespoons nutritional yeast for Parmesan cheese. Substitute dairy free margarine for butter.
Create a main course: Substitute a white fish, such as flounder, sole or haddock, use 3/4 cup of milk of choice instead of eggs and proceed with recipe. Cook until fish flakes easily.