Crispy Zucchini Appetizer

Slice your zucchini into rounds about half an inch thick. Season with salt and spices, toss with olive oil until well coated.

For the filling: grate the cheese on the large holes of your box grater, mix in minced garlic, cracked pepper, mayo, and finely chopped scallions. Stir it all together.

Bread each zucchini round the traditional way—dust with flour, dip in beaten egg, then coat with breadcrumbs.

Pan-fry the zucchini in hot oil over medium-high heat until both sides turn golden brown and crispy.

Transfer the cooked rounds to paper towels to drain.