Breaded Zucchini 
This is a fast and tasty summertime side!
Small zucchini are more tender, but larger zucchini will work fine too.
You’ll need:
Zucchini squash (A medium sized squash will usually make about 3 servings)
Flour or bread crumbs for breading, about 1 cup per squash (If you’re making this gluten free, white or brown rice flour or bread works well)
Sea salt to taste
Ground black pepper to taste (optional)
Dry basil, parsley, oregano or pizza seasoning
Olive oil
Instructions:
Peel zucchini and slice into rounds, about ¼-inch thick. Place flour in a plastic zipper bag or in a shallow bowl.
Heat pan (a cast iron skillet works great for this) over medium heat. Drizzle lightly with oil.
Dip zucchini slices in flour. Make sure they are well coated, and shake off any excess flour before placing in pan.
Place in single layer in skillet. Sprinkle salt and pepper to taste, over zucchini. Allow to brown lightly before turning over each slice. Zucchini is done when desired crispness is reached. May need to add more oil or salt. May need to turn down heat during cooking process.