This easy recipe for zucchini coins makes using up your leftover summer squash a snap!
Yield: Makes 2 to 4 servings.
- 3 small to medium green zucchinis
- 3 tablespoons olive oil
- 1/4 cup flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon dried thyme, basil, or oregano
Place everything except the zucchinis and oil in a paper bag, and shake to mix. Slice zucchinis into coins, then shake in the bag to coat. Heat the olive oil in a skillet and saute the zucchini coins over medium heat for about 3 minutes on each side. Serve hot.