|cheese= bubbly, melted perfection|
|parm + panko|
- good bread (I used herb)
- herb butter (this is my favorite recipe)
- sundried tomatoes
- cheese (I used white cheddar, but mozzarella or Gouda would be very yummy too!)
On the non-buttered side, assemble the basil, tomatoes, and sundried tomatoes.
Grate the cheese and sprinkle on the tartines.
Return them to the oven, and broil until the cheese becomes golden and bubbly (keep your eye on them! mine usually take about 5 minutes).
Cook the eggs however you like them best (I like mine sunny-side down) and place one egg on each tartine.
- 3 large zucchini
- 1/2 cup flour
- 2 tsp salt, divided
- ground black pepper, divided
- 3 large eggs
- 1 1/2 cups panko (other bread crumbs would be fine too)
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. chopped rosemary (optional)
Now make the assembly line. Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, mix flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, rosemary (if using), and 1/2 tsp. salt.
First dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated, then coat zucchini in bread crumb mixture.
Arrange fries, in a single layer on the baking sheet. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.