Fried burnt butter rosemary and garlic zucchini

This is the fifth Tightwad effort to use a copious amount of fresh zucchini. Other attempts this week include: zucchini and potato latkes, zucchini tzatzaki, zucchini chocolate cupcakes, and chickpea, roasted tomato and garlic stuff zucchini “boats.” All with some success! But the following was the crowd fav.

Ingredients:

• one sliced zucchini (approximately 1/3” thick)
• 2 cups flour
• 2 eggs
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 1 teaspoon of fresh dried rosemary
• ½ teaspoon of dried garlic
• 1 teaspoon butter
• 1 teaspoon dried chicken or veggie stock

Method:

• Heat skillet with butter until melted.
• Mix together the dry ingredients, place on plate
• Beat egg together in bowl
• Dip zucchini in flour mixture
• Dip flour coated zucchini in beaten egg
• Double coat the zucchini with a second dipping in flour
• Move coated zucchini to sauté in pan, several at a time.
• Watch carefully and turn once the first side is brown to brown the other side. 

Delicious! Would be improved with zucchini tzatzaki… simple substitute zucchini for cucumber in your favourite tzatziki recipe.