Baked Zucchini

For the baked zucchini, wash the zucchini and cut unpeeled lengthwise into three slices about 1 cm in diameter. Salt and let sit on a plate for a few minutes – this will soften the slices.

Dab off the water that has escaped, pepper the zucchini slices and coat them in flour, egg and breadcrumbs. Fry in hot fat until floating (about 5 minutes on each side). Drain on paper towels and serve the baked zucchini with a slice of lemon. Serve with fried potatoes and salad.

Preparation Tip:

A very good variant is zucchini cordon bleu: For this, proceed in the recipe as with the baked zucchini, but cover one zucchini slice with ham and cheese before breading, put a second slice on top and fix it with toothpicks. Then continue as described in the recipe. Tastes best with salad.

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