Breaded Zucchini with Oregano & Thyme
These delicious crispy breaded zucchini can be served as a tapa or appetizer, or a a side dish.
- 4 zucchini cut into half-inch slices
- 1 cup of bread crumbs
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 1 teaspoon of dried oregano leaves
- ½ teaspoon of dried thyme leaves
- 2 eggs lightly beaten
- ¼ cup of milk
- olive oil
In a bowl mix the breadcrumbs with salt, peppers and herbs.
In another bowl, mix the eggs with the milk and beat with a fork.
Dip the zucchini in the egg and milk mixture.
Put some breadcrumbs on a plate and bread the wet zucchini.
In a skillet over medium heat with a little olive oil, cook the zucchini for 2-3 minutes per side, until golden brown and set them to drain on paper towels.
Serving: 150g | Calories: 298kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 831mg | Potassium: 547mg | Fiber: 3g | Sugar: 7g | Vitamin A: 484IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 3mg