Cornmeal Crusted Pan-Fried Zucchini

Zucchini is abundant all year and I make it so many different ways. Fried is a big favorite around here.  Ok, it’s my favorite.

Zucchini (1 zucchini makes about a dozen)
Rice milk
S and P
Sunflower oil

Cut zucchinis on the bias. Set up a breading station with the following set up:
1.  rice milk
2.  cornmeal
3.  plate for breaded zucchinis

Heat oil in a non-stick pan.  (Not too much oil, it is not a deep fry.  Just a coating.)

Dunk the zucchinis into the rice milk and then coat with cornmeal. Shake off excess and place in the pan.  Cook until golden on both sides. Drain on paper towels.  Serve immediately.  Enjoy!

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