1 medium whole zucchini
1 1/2 cups plain or Italian flavored breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Slice the zucchini into quarter-inch rounds and set aside.
In one bowl, lightly beat the egg.
In another bowl, mix the breadcrumbs and cheese.
Put a large skillet on the stove on medium heat. Add the EVOO and while it heats, dip each slice of zucchini in the egg wash and then the breadcrumbs and then into the pan. Fill the pan with zucchini slices and let brown for a few minutes, then flip to the other side. Let brown and pull each slice off the pan and place onto a plate lined with paper towel to drain a bit.
Sprinkle with salt and pepper and serve.