Abobrinha empanada com orégano e tomilho

Ingredientes

• 4 zucchini cut into half-inch slices
• 1 cup of bread crumbs
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 1 teaspoon of dried oregano leaves
• 1/2 teaspoon of dried thyme leaves
• 2 eggs (lightly beaten)
• 1/4 cup of milk
• olive oil

Modo de preparo

1. 1

   In a bowl mix the breadcrumbs with salt, peppers and herbs.

2. 2

   In another bowl, mix the eggs with the milk and beat with a fork.

3. 3

   Dip the zucchini in the egg and milk mixture.

4. 4

   Put some breadcrumbs on a plate and bread the wet zucchini.

5. 5

   In a skillet over medium heat with a little olive oil, cook the zucchini for 2-3 minutes per side, until golden brown and set them to drain on paper towels.

6. 6

   Serve hot.