Very quick and easy recipe, and you can utilize your goodies from the garden. Grab a zucchini and a tomato, like so…
Slice into 1/4 inch rounds, like so…
Now, I’m not usually one for cutting corners. But I was feeling exceptionally lazy and particularly hungry this morning. So I just wanted to get the job done. Mix together panko breadcrumbs and whatever savory spices you like. I love using panko for this as the breadcrumbs are larger and give a really nice crunch to offset the soft vegetable. I used the Italian Herb grinder as well as granulated garlic and onion. If the breadcrumbs seem too big, crush them somewhat as you mix everything together. Set up a breading station, two or three eggs (beaten) in one bowl and the panko mixture in another.
Heat some vegetable oil in a skillet (medium high heat). Dredge the tomato and zucchini rounds in the eggs, let residual drip, then bread both sides and gently lay into the oil.
Allow to brown for a couple of minutes per side, then lay on a paper towel to rid the excess oil.
The Grilled Atheist