Baked spaghetti with zucchini.
Side Dishes from Chile
translated by Italian with
A delicious tasting menu to accompany meat, fish or cheeses, but also a delicious appetizer. Get ready when serving them.
Wash the zucchini and cut them into slices not too thin. Bake the eggs with a pinch of salt. Mix chopped mint and grated Parmesan cheese with breadcrumbs.
Sprinkle the zucchini, add them in the egg and then into the breadcrumbs mixed with the cheese. If you prefer, you can rip it back into egg and breadcrumbs for a second time.
In a non-stick pan, place a few spoonfuls of oil and fry them, finishing them on one side and the other.