ZUCCHINI PICCATA

Steps:

• For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
• Add crushed tomatoes and bring to a medium boil.
• Cook , stirring often, until reduced and thickened a bit.
• Add basil, capers, garlic and onion.
• Cook for 2-3 minutes.
• Season to taste with salt & pepper.
• Set aside and keep warm.
• Rinse zucchini and pat dry.
• Cut into slices about 1/8 inch thick.
• Pat dry with paper towels.
• Beat eggs slightly in a deep pie plate.
• In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
• Heat 3 tbsp oil in a medium skillet.
• Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
• Add zucchini slices to hot oil and pan fry on each side until golden brown.
• Serve immediately with tomato sauce.