Parmesan Zucchini

Parmesan Zucchini
From: Cuisine at Home (Issue 63)

Corn oil for frying (about 1 cup)
1 cup panko crumbs
¾ cup Parmesan, shredded
Kosher salt
Freshly ground black pepper
1 lb zucchini, bias cut into ¼ inch slices*
1 cup buttermilk
Lemon wedges if desired

Heat oil to 375 degrees in a saucepan.

Combine panko, parmesan, salt and pepper in a large resealable plastic bag.

Coat ¼ of the zucchini in the buttermilk. Transfer to the bag, seal, and shake until well coated. Repeat with remaining zucchini.

Fry zucchini in hot oil in batches for 2 minutes per side, or until golden. Drain on a paper towel-lined plate, season with salt and garnish with additional parmesan cheese and lemon if desired. Serve with favorite sauce (Bleu Cheese dressing, homemade ranch, or Tomato cream sauce)…

*Cutting zucchini on a bias creates more surface area so the buttermilk and breading will cling better.

Tomato Cream Sauce:
1 cup purchased marinara sauce
2 Tablespoons heavy whipping cream
2 Tablespoons chopped fresh basil

Simmer the marinara and cream in a small saucepan over medium-low heat for 4-5 minutes, or until warmed through; off heat, stir in basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in basil before serving.)