2 zucchini's, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Instructions
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs,
then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until
evenly golden and crispy, about 1 minute on each side. Transfer to
a paper towel-lined plate.
Serve immediately.
Serving
Suggestions
Serving Size- 4, 315 calories
Originally Submitted
1/27/2015
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