Zucchini With a Pine Nut Crust and a Creamy Feta Sauce

• 3 large zucchini, cut into planks about 1/4-inch thick
• 1 12 cups dried Italian seasoned breadcrumbs
• 14 cup pine nuts, chopped fine
• 2 eggs, beaten
• 12 cup flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• salt
• pepper
• 1 cup feta cheese, crumbled
• 1 cup heavy cream
• 12 teaspoon fresh ground black pepper
• 1 tablespoon of fresh mint

1. Crust -- Coat the zucchini very lightly but just adding the flour to a baggie and then shaking to give the zucchini a light dusting of flour.
2. In a small food processor chop the nuts and mix with the bread crumbs.
3. Set up a small breading station -- 2 pans.
4. One with the egg and another with the bread crumbs.
5. Dredge -- Dip each of the zucchini planks coated in the egg and then into the bread crumb and nut mixture.
6. Saute -- Heat a large sauce pan on medium heat.
7. Add 1 tablespoon butter and 2 tablespoons of olive oil.
8. Saute the zucchini until golden brown on each side.
9. Sauce -- As the zucchini cook, make the sauce -- In a small sauce pan on medium low heat add the cream and cook for 3-4 minutes, letting it reduce just a bit.
10. Then add the cheese and cook another 3-4 minutes.
11. Add the mint and black pepper right before you serve it.
12. Drizzle the sauce over the zucchini and serve.
13. Really good and really just a bit different.
14. I promise you will love it.

zucchini, italian seasoned breadcrumbs, pine nuts, eggs, flour, olive oil, butter, salt, pepper, feta cheese, heavy cream, ground black pepper, mint

Taken from www.food.com/recipe/zucchini-with-a-pine-nut-crust-and-a-creamy-feta-sauce-387207 (may not work)