Ingredients
The following ingredients have 4 Servings
- 2 sliced zucchini, 1/4-1/2 inch thick rounds
- 1 cup breadcrumbs or panko (to taste)
- 1/2 cup parmesan cheese, grated or shredded (to taste)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- salt, to taste
- pepper, to taste
- garlic powder (optional)
- cooking spray if baking
- 1/2 cup olive or another vegetable oil if pan frying
Instruction
- Get out and measure all of your ingredients.
- Slice your zucchini so they are 1/4-1/2 inch thick. If they are too thin they can overcook and get mushy, but it depends on what you like too.
- Sprinkle salt and pepper on raw zucchini slices.
- In a medium bowl combine Panko and Parmesan. Set aside. Scoop some flour into a bowl. Set aside. Beat eggs in a separate bowl. Set aside.
- If frying, work in batches of around 8 pieces, depending on the size of your skillet. If baking, fill up your rimmed baking sheet.
- Dredge zucchini rounds in flour.
- Dip into eggs.
- Then press into panko mixture, pressing to coat evenly.
- Place on parchment covered rimmed baking sheet until ready to prepare.
