Another Pittsburgh favorite... fried anything! You’re sure to find this appetizer on any casual menu in the city, though everyone claims the original. Here is how you can make your own, and use up some of those zucchinis you can’t keep up with in the summertime.

1 large Zucchini Squash
3/4 cup fresh Bread Crumbs (homemade or store-bought)
1/4 cup Parmesan Cheese
2 tsp Italian Seasoning
1 Egg
Salt and Pepper
2 cups (+/-) Canola Oil for frying
Chunky Marinara to serve

Heat the oil in a chicken fryer or other large, non-stick frying pan until a tiny drop of water pops and splatters (be careful, it’ll jump!) .Meanwhile, slice the zucchini lengthwise into 1/4 inch strips on a mandoline. Stack on a dry plate and set aside.

Combine the breadcrumbs, cheese and Italian seasoning in a large bowl or on a platter. Beat the egg in another bowl and season with a pinch of salt and pepper (seasoned salt works well here). Carefully dip each slice of zucchini into the egg to glaze and rub off any excess if it’s very goopy. Then lay the slice on top of the breadcrumb mixture and scoop the breadcrumbs onto the top of the zucchini. Press gently to be sure the crumbs adhere.

Drop each slice into the hot oil and fry on each side for 2-3 minutes, until golden. Remove to paper towels to absorb some of the oil. Serve with a side of warm marinara sauce for dipping.