To make Rachael Ray’s zucchini fritti recipe, coat sliced zucchini in an egg mixture, and then dip it in a mixture of breadcrumbs and cheese. Fry the slices in oil on the stove top, and drain the slices on paper towels to remove excess oil.
Line a serving platter or plate with paper towels. Prepare the zucchini for the recipe by slicing 1 medium whole zucchini into 1/4-inch-round slices. Set the sliced zucchini to the side, and lightly beat 1 egg in a bowl. In a second bowl, mix 1 1/2 cups plain or Italian-flavored breadcrumbs and 1/2 cup grated Percorino Romano or Parmigiano Reggiano cheese.
Add 2 tablespoons extra-virgin olive oil to a large skillet on the stovetop over medium heat. As the oil heats, dip each of the zucchini rounds in the bowl of egg wash, and then dip each slice into the breadcrumb and cheese mixture. Place the rounds into the hot oil, filling the pan with the slices and letting them brown for a few minutes on the first side. Flip the slices to brown on the other side.
When browned thoroughly, remove the slices from the hot oil. Transfer the slices to the towel-lined plate or platter, and allow them to drain for a bit before serving to soak up excess oil. Salt and pepper the slices to taste before serving.