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Salads - Soups - Sidedishes
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None
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Ingredients |
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1/2 c. vegetable oil
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1 c Panko
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1/2 c. grated Parmesan cheese
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2 zucchinis, thinly sliced to 1/4 in thick rounds
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1/2 c. all purpose flour
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2 large eggs
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Instructions |
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Heat vegetable oil in a large skillet over medium high heat.
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Combine Panko and Parmesan. Dredge zucchini rounds in flour, dip
into eggs, then dredge in Panko.
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Add zucchini rounds to skillet, 5-6 at a time, and cook until evenly
golden, about 1 minute per side.
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Originally Submitted
7/22/2018
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0 Out of 5 from
0 reviews
You can add this Zucchini Parmesan Crisps recipe to your own private DesktopCookbook.
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