Zucchini Piccata

A great way to use the larger zucchini from your garden.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large zucchini
• 2  eggs
• 1⁄2 cup  breadcrumbs
• 1⁄2 cup parmesan cheese, grated
• 1  dash black pepper
•  olive oil, for frying (about 3 tbsp)

• Tomato Sauce

• 1  tablespoon olive oil
• 1 (14 1/2ounce) can crushed tomatoes
• 2  tablespoons fresh basil, sliced or 2  teaspoons dried basil
• 1  small garlic clove, minced
• 1  teaspoon capers
• 1  tablespoon red onion, finely chopped
• 1  dash salt
• 1  dash pepper

Directions

1. For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
2. Add crushed tomatoes and bring to a medium boil.
3. Cook , stirring often, until reduced and thickened a bit.
4. Add basil, capers, garlic and onion.
5. Cook for 2-3 minutes.
6. Season to taste with salt & pepper.
7. Set aside and keep warm.
8. Rinse zucchini and pat dry.
9. Cut into slices about 1/8 inch thick.
10. Pat dry with paper towels.
11. Beat eggs slightly in a deep pie plate.
12. In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
13. Heat 3 tbsp oil in a medium skillet.
14. Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
15. Add zucchini slices to hot oil and pan fry on each side until golden brown.
16. Serve immediately with tomato sauce.