1 tsp salt
1 tsp dried basil
freshly ground pepper
1. Mix flour, cornmeal, salt, basil and pepper on a plate.
2. Beat egg in a small bowl.
3. Slice zucchini into 1/4" thick coins
4. Dip zucchini into egg and then into cornmeal mixture.
5. Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil. Arrange zucchini coins on cookie sheet and back at 425 for about 10 minutes per side, until golden brown.
6. Serve with bottled blue cheese or ranch dressing.