Breaded Zucchini Slices

*For an updated, delicious twist, click here for oven-baked zucchini fries!

John made these the same night he made the roasted beans, and he chuckled when I commented that it was a healthy meal gone completely wrong. Oh, but it tasted sooo right.

If you grow or have ever grown zucchini, chances are you've made your own version of these at one point or another. In bumper crop years (and, really, with zucchini, what year isn't?), you may have eaten them at every meal. Please bear with the vague "recipe." John just sprinkles what he feels led to sprinkle.

Stir together one egg with a few tablespoons of milk. Set aside. In another bowl, combine flavored bread crumbs, grated parmesan cheese, garlic powder, onion powder, a pinch of cayenne, salt, pepper, and "a few other spices...." (at this point, John's voice trailed off)

Slice zucchini in coins, dip in egg mixture, and then dredge in bread crumb mixture. Fry over medium heat in a pot that is filled with a few inches of oil, turning over when browned and crispy. Drain on paper towels and eat warm. (Oil is ready for frying when a pinch of flour dropped in immediately sizzles upon hitting.)