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SERVES:
4-6 as a side

INGREDIENTS:

2-3 medium large zucchini
Approx. 1/2 cup all-purpose flour
3 large eggs, beaten
Butter as needed for cooking zucchini

For sauce:
2-3 Tbs butter
1/2-3/4 cup white wine
1/2-3/4 cup chicken or vegetable stock
2 Tbs lemon juice (or more to taste)
1 large ripe tomato, diced
1/4-1/3 cup chopped fresh basil
Grated parmesan cheese for garnish

PROCEDURE:

Cut the ends off of the zucchini and then slice it into 1/4-inch to 1/2-inch thick slices on a long bias.

Using two pie plates or large shallow dishes, set up a dredging station with a little all-purpose flour in one and 2-3 large beaten eggs in another.

Dredge 5-6 slices of zucchini at a time, first in the all-purpose flour and then coat both sides in the egg mixture.

Add those to a large nonstick pan on medium to medium high heat with a couple of Tbs of butter melted in it.

Stay with these and flip them over when the first side is a nice golden brown, do the same thing to the second side and, once they're cooked through, take them out of the pan to rest on a clean plate. Repeat that process until you have cooked as much zucchini as you like.

Add a couple more Tbs of butter to the pan and add about 1/2 cup white wine, let it cook down a bit, add 1/2 cup chicken or vegetable stock and let that cook down a bit.

Then squeeze a couple Tbs lemon juice into that, add 1 large diced ripe tomato and a good handful of chopped fresh basil, then add the zucchini back to the pan to warm through.

Serve it up family style with grated parmesan cheese over the top.

HINTS:

Make this ahead and serve cold or room temperature as part of a antipasto table.
Make sure you reduce the chicken stock down quite a bit so the final sauce isn't too sloppy.