Zucchini piccata


(two servings)

1 zucchetti

1 egg

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.

Serve hot.