Instructions: Slice the zucchini in 1/4 inch slices. Toss out the zucchini ends. If you decide
to do herbed crumbs, dip slices first in flour, then in egg white/water, then in the
crumbs. If you decide not to be so fancy, add some salt, pepper, garlic powder,
Spike (an herb blend available at health food stores and gourmet shops), and parsley to the flour before dipping slices into it.

In a large fry pan or wok, over medium-high heat, place about 1/4 cup oil. If you have fresh ginger root and fresh garlic, put one slice of root and one peeled clove
garlic into the oil. Take out the ginger and garlic when they reach the point of
fragrance. Put in the zucchini. Fry and stir, moving quickly. After the first batch is nicely browned, remove to a paper-towel-lined platter. Put another paper towel on top of that layer, and when the next batch is done, put it onto the second towel. After all is cooked, zip out the paper towels and sprinkle the fried zucchini with paprika. NOT MUCH PAPRIKA - just a little bit.

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