2 tablespoons ground parmesan cheese
1 teaspoon butter & olive oil for frying
Serve with: 250 g roasted cherry tomatos & 100 g fried kale
Cut the zucchetti into thin slices.
Break the egg on a soup plate and whisk it lightly using a fork. Add ground parmesan and mix well.
Heat a pan and add butter & olive oil.
Dip the zucchini slices into the egg-parmesan mixture and fry on the hot pan for ca. 2 minutes each side.