Parmesan Fried Zucchini

Serving Size  : 3

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              small  zucchini
  2                     eggs -- lightly beaten
  4             ounces  grated parmesan cheese
  1         tablespoon  Italian seasoning
     1/2           cup  peanut oil
     1/2         stick  butter

Combine parmesan cheese and Italian seasoning in a shallow dish.  Beat eggs
lightly in a bowl.  Cut zucchini either crosswise in discs, or lengthwise in
slices, about 1/4 inch thick.  Pat slices dry on both sides.

Dip zucchini slices in egg, then coat thoroughly with parmesan cheese
mixture.  Lay slices aside in a single layer.

Place oil and butter in a heavy-bottomed skillet over medium-high heat until
butter melts and begins to brown slightly.

Place zucchini slices in skillet and brown on both sides.  This won't take
long, maybe 2 minutes per side.  Watch carefully as cheese may burn.

Remove zucchini from frying pan, drain VERY briefly on paper towels and
serve hot.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 700 Calories; 66g Fat (83.2% calories
from fat); 22g Protein; 8g Carbohydrate; 3g Dietary Fiber; 196mg
Cholesterol; 903mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1
Vegetable; 11 1/2 Fat.

NOTES : Use cheap grocery store canned parmesan for this dish.  Be CAREFUL
eating it as it stays hot for a LONG time.

This method keeps the zucchini quite crisp.  If you like your zucchini
softer, cut thinner slices and/or cook for a longer period over lower heat.