1 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
2 tbsp. plain bread crumbs
1/4 tsp. paprika
1 tsp. fresh garlic, peeled and minced
2 tbsp. fresh parsley, minced
4 or 5 zucchini, cut into 1/4-inch slices (coins)
1/2 tsp. sea salt
1/4 tsp. black pepper
pinch each of dried basil, oregano and thyme
1/4 cup grated Parmesan or Asiago cheese

In a skillet, heat olive oil. Add zucchini, garlic, salt, pepper and dried herbs. Sauté until lightly browned. Turn to brown both sides.

Using a slotted spoon, remove zucchini to paper towels to drain.

Wipe excess olive oil from skillet. Add butter and heat over medium heat until melted (1 minute or less). Add paprika, parsley and bread crumbs; toss until lightly golden and sprinkle over zucchini; serve with a garnish of parsley.

Submitted by: CM