Zucchini, sliced
Finely grated Parmesan cheese (1 c.)
1 lg. egg (or 2 depending on quantity)
Lg. tomatoes, sliced into sm. wedges
Garlic powder (about 1/8 tsp. per egg)
Pepper, salt, butter

In a bowl, mix egg well. Sprinkle garlic powder and pepper into it. Mix well, set aside. Put Parmesan cheese on a plate. Put the sliced zucchini into the egg mixture. Before removing the zucchini, make sure it is well coated, but not dripping. It's easiest to remove the zucchini slices one at a time because you then put the slice into the cheese and coat both sides.

In a saucepan (medium heat), melt enough butter to make a thick film completely covering the surface. Place the slices individually into the saucepan. Once the side down has become a light golden brown, turn the slices with a spatula and repeat for the other side. When done, remove zucchini. Lightly salt the tomato wedges and put them into the saucepan until they're hot, stirring a little. When done, put them on top of the zucchini.