Saute Zucchini & Green Tomatoes

                    2 medium-sized zucchini
                    4 medium -sized green tomatoes
                    1/2 cup seasoned breadcrumbs
                    1 tsp. chopped parsley
                    1/2 tsp. oregano
                    2 tsp. grated romano cheese
                    2 tsp. garlic salt
                    1/8 tsp. pepper
                    1/4 cup sifted flour
                    1 large egg, beaten
                    1 cup peanut oil (subsitute to olive oil if alergic
                    to peanuts)
           Slice the zucchini lengthwise in long, narrow strips,
           about 3'' long by 1/2'' thick.
           Combine the breadcrumbs, parsley, oregano, cheese, garlic salt,
           and pepper. Dredge the zucchini slices in the flour.
           Dip in the beaten egg and coat with the bread crumb mixture. 
           Repeat with another full layer of breading.  

           Heat the oil in a large saute pan over medium-heat.
           Rapidly saute the zucchini strips; drain on paper toweling. 
           Keep warm in a 300 degree oven or in aluminum foil until
           ready to serve.