Janet Bostwick wrote:

>> the frying oil so, is there someone who did such a thing? Do I have
>> to eggwash also the interior part of the two zucchini slices, as if
>> the eggs would help keeping it from falling apart?
>> I was asking on another ng but the guy disappeared and I have bags of
>> zucchini incoming from Mom

> I would make the zucchini "sandwich", pin it together with toothpicks,
> and then dredge the total sandwich.

Oh yeah, this sounds... sound! The gold ol' toothpicks

> My thinking is that this kind of
> sandwich would do best in a deep fat fryer or else in a decent amount
> of oil in a pan, rather than planning on browning and cooking one side
> and then flipping the zucchini to brown the other side. That's the
> way I have seen other food done that is in several layers.

True. I always fry in deep oil so this won't be an issue.
With this your toothpick tip in mind I'm already planning the fillings for
these "sandwiches": mozzarella and anchovie, fontina and ham (or speck),
tomato sauce and mozzarella, unsmoked bacon and caciotta...
Thanks!
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin