This makes a quick breakfast or supper.
Simply slice Zucchini into 1/4 inch slices.
Dip into beaten eggs.
Coat both sided with crumb mixture.
I use rye flour and seasoned bread crumbs.
Also I like rye flour and cornmeal.
Use equal parts of each.
Fry in butter on a cast iron griddle.
Cook until golden brown. Add butter to skillet as needed.
This is a breakfast I like to fix for myself when I come in from working in the gardens. I just pick a fresh squash on my way down the lane. I use 2 beaten eggs to dip the Zucchini in and then pour the remaining eggs into the skillet after cooking the squash. Scrambled eggs with breaded zucchini and a fresh cucumber is one of my favorite meals.