Zucchini Cordon Bleu

For the zucchini cordon bleu, wash the zucchini and cut them widthwise into slices about 4-5 mm thick. Season with salt and pepper. Cut the ham and cheese to the size of the zucchini slices.

Now cover each zucchini slice with a sheet of ham and cheese, season with a pinch of pepper and oregano or thyme. Cover with ham and a zucchini slice. Press down well and secure with toothpicks if desired.

Prepare flour, beaten eggs and breadcrumbs for breading in one plate each. Dredge stuffed zucchini in flour, pull through egg and roll in bread crumbs. Gently press down the breading with the back of a fork. Fry in hot fat until floating.

Pat zucchini cordon bleu with paper towels before serving. Serve with tartar sauce or cucumber salad with cream and potatoes.

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