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Wash and slice zucchinis into 1/4 inch slices.
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Place flour into a shallow bowl, for dredging.
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Place eggs into another shallow bowl, and beat.
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Heat a non-stick pan to medium low. put a small amount of oil into the pan.
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In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
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Repeat assembly line until pan is filled.
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Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
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Drain on paper towels.
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This recipe can also be used with thin slices of Asian eggplant or other vegetables.
