Zucchini Parmesan Crisps

A healthy snack that’s incredibly crunchy, crispy and addicting!

Zucchini Parmesan Crisps

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup vegetable oil

  • 1

    cup Panko*

  • ½

    cup grated Parmesan cheese

  • 2

    zucchinis, thinly sliced to ¼-inch thick rounds

  • ½

    cup all-purpose flour

  • 2

    large eggs, beaten

  • Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store

Directions

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.


Nutrition

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