Put zucchini in milk to soak. Mix flour, Parmesan cheese and pepper in a bowl; add the herbs. Heat vegetable oil in a large skillet. Dip zucchini in cheese and herb mixture. Sauté. Serve hot. Reprinted with permission from Everyday Eating: A Cookbook for the Dialysis Patient and Family, Illinois Council on Renal Nutrition, National Kidney Foundation of Illinois, Inc.