Ruthie's Summer Camp Zucchini

1. 1

   Trim off the end of the zucchini and discard.

2. 2

   Cut each zucchini lengthwise into 1/4-inch thick slices.

3. 3

   Combine the bread crumbs, cheese, garlic, thyme, and oregano in a large bowl and mix well.

4. 4

   Mix the flour with the salt and pepper on a large plate or in a pie plate.

5. 5

   Place the beaten egg in a separate plate or bowl.

6. 6

   Dredge the zucchini slices in the flour, making sure they are well coated, and shake off any excess.

7. 7

   Dip the floured slices into the egg, let the excess drip off, and dip into the crumb mixture to coat.

8. 8

   Transfer to a large baking sheet and keep uncovered in the refrigerator until ready to serve.

9. 9

   (The slices can be prepared to this point up to 2 hours ahead.)

10. 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. 11

    Add the zucchini to the skillet a few slices at a time.

12. 12

    (Do not crowd the skillet, or the slices will not brown properly.)

13. 13

    Cook, turning often, until browned, 2 to 3 minutes per side.

14. 14

    Add olive oil, as needed, between batches.

15. 15

    Drain on paper towels and season with salt and pepper.

16. 16

    Keep the zucchini in a warm oven while you cook the rest.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.