Start by making the breading for the zucchini. Add the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper to a food processor. Pulse to combine everything and chop up the Parmesan into smaller pieces.
1/4 cup plain breadcrumbs, 1/4 cup shredded parmesan, 1/2 teaspoon garlc powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the breadcrumb mixture to a shallow bowl.
Chop the zucchini into about 1/4 inch pieces.
2 medium zucchini
In another bowl, whisk the egg and water together.
1 egg, 1 teaspoon water
In a pan (I use cast iron) heat up 1 Tbs olive oil and 1 Tbs butter. Heat up the pan at medium/high heat until the butter has melted.
1 Tbs butter, 2 tablespoons olive oil
Dip the zucchini slices into the egg. Then dip into the breadcrumbs on both sides.
Add the breaded zucchini to the pan and let fry for 2 minutes. Flip the zucchini and cook another 2 minutes on the other side.
Remove the zucchini and place them on a plate covered with a paper towel.
Sprinkle with salt before servings with a side of ranch for dipping. Enjoy!
1/4 cup ranch dressing