10slicesnarrowof fontina cheeseto fit the inside of the zucchini without overlapping
2tablespoonsParmesan cheese
1/4cuppestoor green sauce
Olive oil for Frying
Instructions
Slice end of zucchini and then turn horizontally and cut thin 1/8" slices across (aprox. 10 slices)
Cut the zucchini slices in half and spread pesto over 1/2 the slices; top with a slice of pesto and set aside.
Mix 2 eggs with parmesan cheese into a shallow dish; place flour in a separate dish and season with salt and pepper if desired. Dredge the zucchini sandwiches into the flour on all sides; then dip the the zucchini into the egg. Be sure to cover as much as possible.
Cook in a saute pan coated in olive oil until golden brown and cheese has melted. Using a paper towel pat the zucchini to soak up any extra oil. Serve Warm or enjoy later.