Here's a great way to shrink your pile of zucchini in August. Delicious with maranara or ranch dipping sauce!

Slice zucchini about 1/4 inch thick and lay out flat on a cutting board. Generously grind Italian Grinder Blend seasoning over them, then flip, and season the other side. (If you don't already have a grinder of this seasoning on the back of your stove for flavor emergencies, we highly recommend it!)

Make a coating assembly line using three flat-bottomed bowls. The first bowl is flour only. In the second, whisk the eggs. In the third, combine panko mix, parmesan cheese, and Italian Herb Blend. 

(Pro tip: you can add salt to any of these three bowls if you know you want a saltier outcome. You can also add hot sauce of your choice to the eggs if you know you want some HEAT! Use this recipe as the starting point for your kitchen adventure!)

Dip zucchini slices in the flour to coat, then the egg, and finally the panko mixture. Set on a plate. 

(Technique tip: you can avoid breading your fingers by designating a "wet hand" and a "dry hand." Try it? Only the left goes in the egg wash, and only the right goes in the flour and panko. You'll still get messy, but MUCH less messy!)

Add oil to your favorite frying skillet or pan, to about 1/2 inch up the sides. Preheat to 350 degrees (typical frying temperature.) Ease the breaded zucchini into the hot oil in batches, without crowding. Fry 4-5 minutes, flipping once, until the zucchini are brown and the outsides are crispy. Transfer to a plate with a paper towel liner to help catch excess oil. Serve immediately, with your favorite dipping sauces!