Parmesan Zucchini

1 large zucchini
1 cup flour
salt and pepper to taste
1 cup milk
1 egg
1 cup Italian breadcrumbs
3 tablespoons olive oil
6 thin slices prosciutto
6 slices mozzarella cheese
Parmesan cheese, grated
1 tablespoon fresh parsley, chopped
marinara sauce
1 tablespoon fresh basil, shredded

Cut the zucchini on the diagonal in 1/8 inch thick slices.

Dredge the zucchini slices in the flour-salt-and-pepper mixture, next dip the slices into the milk-egg mixture, and then press each zucchini slice into the breadcrumbs.

Place the olive oil in a sauté pan over medium heat. Add the zucchini slices and cook for 2 minutes on each side, or until golden. Remove from pan.

Layer the prosciutto and mozzarella cheese on top of the zucchini slices. Sprinkle with the grated Parmesan and chopped parsley. Place under the broiler and cook until golden.

To serve:

Place the zucchini slices on individual serving dishes, top with hot marinara sauce and garnish with fresh shredded basil.

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