Corn Crusted Zucchini /Zucchini Cutlets
1 large zucchini, sliced thinly on the bias
1clove garlic, smashed, minced
olive oil for pan
3T nutritional yeast
1/4t ground black pepper
Pinch ground cayenne pepper
1/4t chipotle powder
In a large plastic container with an air tight, sealable lid, add the cornmeal, salt, black and red pepper and stir to have the ingredients well integrated. Add the slices of zucchini. Place the lid back on the container and shake the contents, thoroughly coating the squash with the cornmeal mixture.
In a large, heated skillet or frying pan, heat up over pan over medium heat Add the oil and the garlic. When the oil is hot, add the coated pieces of zucchini in batches, making sure not to overload the pan. Pan fry the zucchini for about 2-3 minutes on each side or until golden and crisp. Remove onto a plate lined with a clean dishtowel or paper towels to drain. You could also slice the zucchini length wise and just a bit thicker, creating cutlets.