Makes 4 servings. Difficulty
2 zucchini (about 3/4 pound) 2/3 cup gf breadcrumbs 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/2 cup cornmeal 2 Tablespoons Parmesan cheese, grated 2 Tablespoons Italian parsley, minced 1 teaspoon salt 1/2 cup gf flour 3 large egg whites, lightly beaten Vegetable oil
Cut each zucchini lengthwise into quarters; cut each quarter crosswise into 2 pieces.
Pour vegetable oil in a medium skillet to cover bottom generously. Heat over medium high heat.
Combine gf breadcrumbs, dried herbs, cornmeal, Parmesan cheese, minced parsley and salt in a shallow bowl. Dredge zucchini pieces in gf flour. Dip in egg whites and dredge in breadcrumb mixture. Repeat with remaining zucchini pieces.
Place zucchini in hot oil and fry for 1 minute per side, or until nicely browned on all sides. Remove from oil and place on paper towels. Repeat with remaining zucchini.