Cheesy Zucchini Rounds

Instructions:

1. Slice the zucchini:
   Slice the zucchini into thin, even rounds. Try to make the slices uniform in thickness and pair them up into matching sets.
2. Fill with cheese:
   Take one zucchini slice from each pair, add a pinch of shredded cheese in the center, and top with the matching slice to form a sandwich. Press gently to hold together.
3. Prep coating:
   In one shallow bowl, whisk together the egg and milk. In another, place the flour and season it with a bit of salt and pepper.
4. Dredge the rounds:
   Dip each zucchini-cheese sandwich first into the flour, coating all sides, then dip into the egg mixture, allowing excess to drip off.
5. Fry until golden:
   Heat a thin layer of olive oil in a skillet over medium heat. Add zucchini rounds in batches and fry for 2–3 minutes per side, or until golden brown and crispy. Flip carefully to avoid losing the cheese.
6. Serve:
   Transfer to a plate lined with paper towels to absorb excess oil. Let cool for a minute or two before serving warm.

Variations:

• Use sliced eggplant or yellow squash in place of zucchini.
• Add a sprinkle of Parmesan cheese to the flour for extra flavor.
• Substitute gluten-free flour if needed.
• Spice it up with red pepper flakes or a dash of hot sauce in the egg wash.

Tips:

• Slice zucchini evenly to ensure uniform cooking.
• Press the zucchini sandwiches gently before frying to keep cheese from leaking out.
• Serve with warm marinara, ranch, or aioli for dipping.
• These are best enjoyed hot and fresh, but you can reheat them in a toaster oven for a quick crispy snack.