Zucchini Rollatini

Serves 4 as a side dish.

Slice 2 zucchini squashes lenghwise, into thin flat strips.

Dip each slice in milk, then panko crumbs.

Sauté each slice in a large fry pan with a little olive oil until golden brown on each side.

Set aside and place slices on paper towels.

Put 1 leaf fresh basil, a slice of mozzarella cheese, crushed oregano, thin prosciutto on each slice and roll them up and secure with toothpicks.

Place rolls into heated fry pan with a little more olive oil to a deep brown all around.

Add 2 native tomatoes seeded and diced, a little butter to finish.

Cover for 5 minutes on low heat.  Eat.

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