Serves 6 Prep 15 mins Cooking 15 mins

Ingredients
1 cup (75g) panko breadcrumbs
½ cup (40g) finely grated parmesan
½ cup (75g) plain flour
2 extra-large Coles Australian Free
Range Eggs, lightly whisked
4 medium zucchini (about 180g each),
cut diagonally into 1cm-thick slices
40g butter, divided
4 tbs extra virgin olive oil, divided
500g cherry tomatoes
200g mozzarella, torn into small pieces

Method
1. Preheat oven to 230°C (210°C fan-forced). In a shallow baking dish, combine breadcrumbs, parmesan and 1/4 tsp pepper. Place flour and egg in separate shallow baking dishes. Season zucchini slices with pepper. Working in
batches, coat zucchini in flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture, pressing to coat.
2. Heat 2 large non-stick frying pans over medium heat. Melt 20g butter and 1 tbs oil in each pan. Add half the
crumbed zucchini to each pan. Cook for 2-3 mins each side or until golden brown and crisp. Transfer the zucchini
to a plate lined with paper towel.
3. Meanwhile, on a large rimmed baking tray, toss the tomatoes with 1 tbs oil. Roast in oven for 8-10 mins or until the tomatoes soften and begin to burst. Transfer to a bowl. Add the remaining 1 tbs oil and stir to combine, breaking up some of the tomatoes with a fork to release their juices.
4. Preheat grill on high. Wipe baking tray clean and add the zucchini. Spoon tomato mixture over zucchini and top
with mozzarella. Cook under the grill for 1 min or until cheese melts.

PER SERVE                                                                                                                          
Energy 1782kJ/426 Cals (20%) Protein 17g (34%)
Fat 30g (43%) Sat Fat 12g (50%) Sodium 444mg (22%)
Carb 21g (7%) Sugar 5g (6%) Dietary Fibre 4g (13%)