-
1
Trim off the end of the zucchini and discard.
-
2
Cut each zucchini lengthwise into 1/4-inch thick slices.
-
3
Combine the bread crumbs, cheese, garlic, thyme, and oregano in a large bowl and mix well.
-
4
Mix the flour with the salt and pepper on a large plate or in a pie plate.
-
5
Place the beaten egg in a separate plate or bowl.
-
6
Dredge the zucchini slices in the flour, making sure they are well coated, and shake off any excess.
-
7
Dip the floured slices into the egg, let the excess drip off, and dip into the crumb mixture to coat.
-
8
Transfer to a large baking sheet and keep uncovered in the refrigerator until ready to serve.
-
9
(The slices can be prepared to this point up to 2 hours ahead.)
-
10
Just before serving, preheat the oven to 200 degrees F and heat 2 tablespoons of the oil in a large nonstick skillet over medium high heat.
-
11
Add the zucchini to the skillet a few slices at a time.
-
12
(Do not crowd the skillet, or the slices will not brown properly.)
-
13
Cook, turning often, until browned, 2 to 3 minutes per side.
-
14
Add olive oil, as needed, between batches.
-
15
Drain on paper towels and season with salt and pepper.
-
16
Keep the zucchini in a warm oven while you cook the rest.
-
17
Serve hot.
