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10 minutes
10 minutes
20 minutes
- 2 medium zucchini, trimmed
- 2 large eggs, beaten
- 1 sleeve buttery round crackers (such as Ritz®), crushed
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- Slice the zucchini into 1/2-inch rounds.
- Coat each zucchini slice in beaten egg, then coat with cracker crumbs on both sides. Place in a single layer on a plate without stacking.
- In a large skillet over medium heat, sizzle zucchini in olive oil until golden and tender, roughly 3 minutes on each side.
- Season generously with salt and pepper to enhance the flavors.
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