I am boldly plowing my way through a refrigerator full of veggies with some, admittedly, mixed results. Anchovy frisee was not so good. In fact, it was so bad, I couldn’t eat it.

 

Ah well…. But, this little gem of a culinary epiphany is well-worth documenting, sharing, and trying, and I would encourage all of you inundated with zucchini and summer squash (whether from your own garden or a farm share) to embrace the flour, egg, and bread crumb combo.

 

 

There is a bit of fiddling – as there typically is with the parmesan-ing process – but nothing that takes more than 20 minutes of not-hard-at-all work. And the results are well worth it.

 

Enjoy!

 

Click here for a printable version of the recipe

Parmesan Zucchini and Summer Squash, Serves 4

 

Prep Time: 30 Minutes

Frying Time: 15 Minutes

Total Prep Time: 45 Minutes

 

Ingredients:

 

1 Zucchini, cut into ½ inch slices

1 Summer Squash, cut into ½ inch slices

1 Cup Flour

2 Tsp. Salt

1 Egg

2 Tbls. Water

1 Cup Dry Bread Crumbs, split into 3rds

1 Tbls. Red Pepper Flakes, split into 3rds

1 Tbls. Dried Basil, split into 3rds

4-6 Tbls. Olive Oil for Frying

Parmesan to Taste

 

Preparation:

 

Heat 3 Tbls. of the Olive Oil in a large saute pan over medium heat.

 

Beat the egg and water together in a small bowl.

 

Set 4 plates onto the counter. In the first, mix ½ Cup of the flour and 1 tsp. of the salt. In the second, pour the beaten egg and water. In the third, mix 1/3 Cup of the bread crumbs and 1 Tsp. each of the dried basil and red pepper flakes. Leave the 4^th plate empty for the breaded veggie pieces.

 

 

Working in batches of 4, dredge the veggie pieces well in the flour, shaking off any excess. Cover in the egg mixture, allowing it to drip dry, before proceeding to cover the veg pieces well with the bread crumbs.

 

 

Once you’ve completed 4 veggie pieces, sprinkle with parmesan and lay, parmesan-side down, in the hot olive oil. Sprinkle the top with a bit more parmesan and cook each side for 3 minutes.

 

While the first batch is frying, dump out the remaining bread crumbs on the plate and make a fresh batch (it’s time-consuming, but very much worth it). About half-way through, you will also have to replenish the flour and salt with the remaining ½ cup and teaspoon.

 

 

Repeat the process with the remaining veggie pieces (you should make about 4 batches of 4 pieces).

 

When the veggie pieces have done frying, lay them on paper towels on a cooling rack for 3-5 minutes.

 

Plate the zucchini and summer squash, sprinkle with a bit of sea salt, serve, and enjoy!