Since we had a frost warning yesterday, I went out to the garden in my backyard to help my Mother pick all of the tomatoes, peppers and zucchinis so we had plenty of fresh vegetables in the house! After picking a few massive zucchinis I figured it was necessary use them in my lunch somehow, and thus this recipe was born!
Fried Panko Zucchini & Egg Stacker
- ½ Cup Panko Bread Crumbs
- Salt & Pepper
- ¼ Cup Parmesan Cheese
- ¼ Cup Flour
- 5 Eggs
- 1 Tomato
- Sundried Tomatoes
- 4 Slices of Zucchini
- Vegetable Oil
First get three bowls for your panko, flour and one egg and cut four slices off your zucchini (about 1/2 inch thick). In the bowl with the panko, add your parmesan cheese and salt/pepper to your liking. Once you have this done, start heating a pan on your stove at medium heat, with enough vegetable oil for a light film on the bottom of the pan. Dip the slices in the flour, then the egg and the panko.
Once you have breaded each slice, place them in the pan and slide them around until the bottoms get a good coating of oil, cooking each side til golden brown. While you are cooking the zucchini, cut your tomato into four slices, lightly salt each slice and top with mozzarella, place them on some tinfoil and broil in the oven on high until the cheese is browned.
Once your zucchini and tomatoes are nearly done, fry all your eggs with salt & pepper (I like them sunny side up so you get the yolk running over everything!). Plate your zucchini slices, top with some mayo, then the tomatoes and finally the fried egg. If you have chives and sundried tomatoes on hand then sprinkle a little on top and enjoy!