We usually eat so much zucchini in the summertime from our garden that we rarely buy it all winter. I had a craving. Whether you pan fry or bake, these Crispy Parmesan Zucchini pieces are so easy to make and a great snack. We love them with ranch dressing but you can dip them in whatever you like or nothing at all. Enjoy!
Crispy Parmesan Zucchini
- 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
- to taste salt -
- to taste pepper -
- to taste garlic powder optional
- cooking spray if baking
- 1/2 cup olive or vegetable oil if pan frying
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. Heat olive or vegetable oil in a large skillet over medium to medium high heat. 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. Working in batches of around 8 pieces, depending on the size of your skillet, dredge zucchini rounds in flour, dip into eggs, then panko mixture, pressing to coat evenly. Add prepared zucchini pieces to the skillet and cook until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.
Serve immediately with ranch dressing or whichever dressing or dip you prefer.
OR Preheat oven to 450 degrees. After the zucchini slices are coated place the slices on a baking sheet prepared with tinfoil lightly coated with cooking spray. Bake for 25-30 minutes or until they are golden brown. Serve immediately with your chosen dip!