Preparation Time: 20 minutes
Cooking Time: 15 minutes
3 medium zucchini
2 eggs, beaten
1 cup grated parmesan cheese
Salt and pepper to taste
Pre-heat the oven at 375 degrees. Wash the zucchini, cut off the ends, and cut zucchini in quarters lengthwise. With a spoon, remove and discard the softer part of the inside that contains the seeds, then cut the quarters in 2-inch pieces.
In a small bowl beat the eggs, add salt and pepper as desired. Place the grated cheese in a shallow dish, dip the zucchini pieces in the egg first, then roll them in the grated cheese to coat and set them on an un-greased cookie sheet, taking care to space them so they don't stick together. Bake for 15 minutes or until the top looks golden brown. Serve hot.
The "zucche" plants from long ago grew to about 10 feet long and were usually planted among the corn. The mature fruit was a treat for our pigs and came in all kinds of different shapes and sizes.
Some were rounder shaped, some were very long and skinny, like a huge zucchini in a rich yellow though, not quite the pumpkin orange color, and some were fat and long.
The zucchini were a very light green and thicker than the traditional kind. We hunted for them with zeal in the corn fields especially at the beginning of the season. I can remember their delicate flavor and sweeter taste when we cooked them in olive oil.