Chop the parsley, mix with Parmesan cheese and breadcrumbs. Mix the egg with 2 tbsp of water. Cut zucchini crosswise into slices, season with salt and pepper, roll first in flour, then in egg and finally in Parmesan mixture. Roast zucchini in hot oil at low temperature until golden brown, drain briefly on kitchen roll. Serve with herb curd cheese.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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