There aren’t too many people that can say their dad is their favorite person in the whole, wide world. Actually, I remember him correcting me when I was a kid, “You don’t have to say “wide world”, the “whole” is implying that.” He also taught me this throw-together-recipe at that age and the simplicity engraved itself into my brain.
5 Tbsp. coconut oil (less oil is needed if using olive oil)
2 zucchini squash
1/8 c. GF flour blend
1/3 c. GF breadcrumbs (use store bought, homemade, corn flake crumbs or ground GF oatmeal)
2 Tbsp. Italian seasoning
1/2 scallion (green onion)
cheese to top each zucchini (lactose free cheese is the better option for the gluten intolerant)
sprinkling of salt (don’t forget the salt!)
Get 3 medium sized plates. Put the measured amount of GF flour on the one plate and gf breadcrumbs mixed with Italian seasoning on the 2nd. The 3rd plate will be used later.
Slice the zucchini into about 3/4 of an inch slices. You may also slice the green onions into small slices at this time.
Crack and beat one egg into a small bowl.
Assemble the assembly line: cut zucchini, then the flour plate, then the egg bowl, followed by the breadcrumbs and lastly the empty plate.
In a large frying pan heat the oil over medium-high heat. If coconut oil is being used (the preferred oil because it is non-carcinogenic) a lid for the pan will be needed once the zucchini is added.
Coat both sides of each zucchini in the flour. Tap off excess. Dunk both sides into egg. Evenly coat the seasoned breadcrumbs onto each side. Place readied zucchini on the third plate.
Place all of your zucchinis into the pan. If using coconut oil place the lid over the pan. The interior of the zucchini does not cook as well with coconut oil… unless you cover it, it then works just fine. Fry for about 8 minutes, but check them after 5 minutes with a set of tongs.
Flip each zucchini and then add your cheese. Place lid over pan with whichever oil you chose, the cheese needs to melt.
Fry for about the same time, checking the bottoms again. You don’t want them to burn!
I don’t even place mine on a paper towel once they are done, they taste great with the little bit of oil they retain. Sprinkle with salt, add the green onions, slice into quarters or halves and enjoy!
Can be served alone or with a seasoned quinoa. These actually go GREAT with cous-cous, but cous-cous is not a gluten-free food.
Anyone I have ever made this for absolutely enjoys it!
And I do call my dad, Daaaaad… after a horrible, horrible joke involving a man and sheep.