Zucchini Parmesan Crisps
Description
Are you at a loss as to what to do with all of the zucchini in the garden? Make these healthy rounds and serve them as an appetizer, a side dish, or as a snack.
Ingredients
1/2 c. vegetable oil
1 c. Panko crumbs
1/2 c. grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4 inch thick rounds
1/2 c. all-purpose flour
2 large eggs, beaten
Directions
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Heat oil in a large skillet over medium high heat.
In a large bowl, combine Panko crumbs and Parmesan cheese; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add coated zucchini rounds to the skillet, 5 to 6 at a time; cook until golden and crispy, about 1 minute on each side.
Transfer to a paper towel-lined plate to soak up extra oil.
Serve immediately.