Parmesan Zucchini Crisps
A delicious and healthy snack made from crispy zucchini rounds coated with flavorful Parmesan and Panko, perfect for any occasion.
Ingredients
For the Coating
- 1 cup Panko
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
For the Zucchini
- 2 small/medium zucchinis (thinly sliced to 1/4-inch thick rounds) Make sure to slice evenly.
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup vegetable oil For frying.
- to taste Salt
Instructions
Preparation
- In a bowl, combine Panko, Parmesan cheese, and Italian seasoning. Set this mixture aside.
- In a second bowl, add the flour.
- In a third bowl, crack the eggs and whisk them until they are well combined.
- Working in batches, take the zucchini rounds and dredge each one in the flour first.
- Next, dip each floured zucchini into the egg, then dredge it in the Panko mixture, pressing gently to coat well. Set these coated zucchini rounds aside on a baking sheet or platter.
Cooking
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the zucchini rounds to the skillet. Be careful not to overcrowd the pan.
- Cook them until they are evenly golden and crispy, about 1-2 minutes, then flip and cook for another minute.
- Transfer the crispy zucchini to a paper towel-lined plate and sprinkle with salt to taste.
Serving
- Serve with ranch dressing or your favorite marinara sauce for dipping.
Notes
Make sure to slice the zucchini evenly to ensure they cook at the same rate. Don’t overcrowd the skillet when frying to keep them crispy. For extra flavor, you can add garlic powder or paprika to the Panko mixture.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 19gProtein: 8gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 2g
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