4-6 as a side
2-3 medium large zucchini
Approx. 1/2 cup all-purpose flour
3 large eggs, beaten
Butter as needed for cooking zucchini
2-3 Tbs butter
1/2-3/4 cup white wine
1/2-3/4 cup chicken or vegetable stock
2 Tbs lemon juice (or more to taste)
1 large ripe tomato, diced
1/4-1/3 cup chopped fresh basil
Grated parmesan cheese for garnish
Cut the ends off of the zucchini and then slice it into 1/4-inch to 1/2-inch thick slices on a long bias.
Using two pie plates or large shallow dishes, set up a dredging station with a little all-purpose flour in one and 2-3 large beaten eggs in another.
Dredge 5-6 slices of zucchini at a time, first in the all-purpose flour and then coat both sides in the egg mixture.
Add those to a large nonstick pan on medium to medium high heat with a couple of Tbs of butter melted in it.
Stay with these and flip them over when the first side is a nice golden brown, do the same thing to the second side and, once they're cooked through, take them out of the pan to rest on a clean plate. Repeat that process until you have cooked as much zucchini as you like.
Add a couple more Tbs of butter to the pan and add about 1/2 cup white wine, let it cook down a bit, add 1/2 cup chicken or vegetable stock and let that cook down a bit.
Then squeeze a couple Tbs lemon juice into that, add 1 large diced ripe tomato and a good handful of chopped fresh basil, then add the zucchini back to the pan to warm through.
Serve it up family style with grated parmesan cheese over the top.
Make this ahead and serve cold or room temperature as part of a antipasto table.
Make sure you reduce the chicken stock down quite a bit so the final sauce isn't too sloppy.