Breaded, Pan-fried Zucchini

So, this garden of mine has started producing, and it hasn't stopped.  Sometimes I'll go out to water and there will be a full grown zucchini when I am quite sure there wasn't one there yesterday.

Needless to say, I have been trying to find different ways to prepare them (and people to give them to).  This particular way gives some nice texture and flavor.   Just for reference, the ones in the picture are cut just a little too thick--the insides didn't quite cooked through when the outsides were finished.

Breaded, Pan-friend Zucchini


Ingredients

• 2 medium zucchini, cut about 1/3 inch thick.
• about 1 tablespoon salt
• 1 tablespoon butter
• about 2 tablespoons extra virgin olive oil
• 1 egg, beaten
• about 1 cup Italian style dry bread crumbs 
• pepper, to taste
• Parmesan cheese, to garnish

Toss the zucchini slices with the salt.  Place the slices between several layers of paper towels for 10-20 minutes.  This draws out the moisture, letting them cook more evenly and firmly.  Dry off each slice with a paper towel, removing any excess salt.

Heat the butter and olive oil in a frying pan over medium heat.  Dip the zucchini slices in the egg mixture, then coat with the bread crumbs (I add some pepper to the bread crumbs, but you decide to taste).  Place the slices in the pan (don't crowd them), and cook about 4-5 minutes a side, until golden brown.  If they're browning too quickly, turn down the heat because you want them to cook through.  

Serve warm topped with some Parmesan cheese.