Sauteed Zucchini

Serve as part of a hot antipasto tray.

2 medium zucchini
1/2 cup seasoned bread crumbs
1 tsp chopped parsley
1/2 tsp oregano
2 tsp grated Romano cheese
2 tsp garlic salt
1/8 tsp pepper
1/4 cup sifted flour
1 large egg, beaten
1 cup peanut oil

Slice the zucchini lengthwise in long, narrow strips, about 3-inches long by 1/2-inch thick.

Combine the bread crumbs, parsley, oregano, cheese, garlic salt, and pepper.

Dredge the zucchini slices in the flour. Dip in the beaten egg and coat with the bread crumb mixture. Repeat with another full layer of breading.

Heat the oil in a large saute pan over medium-heat.

Rapidly saute the zucchini strips; drain on paper toweling.

Keep warm in a 300 F oven or in aluminum foil until ready to serve.