Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 2 cups Panko breadcrumbs
  • 1/2 cup Parmesan cheese (grated)
  • 1 teaspoon oregano (dried)
  • 1 cup all-purpose flour
  • 3 large eggs (beaten)

Instruction

  • Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
  • Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  • Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  • Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
  • Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
  • Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  • Serve: Serve with your favorite dip such as ranch.