Baked Breaded Zucchini

Ingredients

Wash and dry the zucchini, trim off the ends, and slice them into rounds about ½ cm (¼ inch) thick.
Set up your breading station: place the flour on a shallow dish; crack the eggs into a bowl and beat them lightly with a fork; in a separate bowl, mix together the breadcrumbs, grated Pecorino, finely minced garlic, chopped parsley, a pinch of salt, and freshly ground black pepper.
Dredge each zucchini slice first in the flour, then coat in the beaten egg, and finally press into the breadcrumb mixture until evenly coated.
Arrange the slices in a circular pattern in a baking dish lightly greased with olive oil.
Finish with a drizzle of olive oil over the top and bake in an oven preheated to 220°C (425°F) for 15 to 20 minutes, until crispy and golden brown.
Remove from the oven and serve hot or warm.