Description
This Crispy Zucchini recipe offers a delightful appetizer featuring zucchini slices coated in a flavorful panko and Parmesan breadcrumb mixture, then either baked or fried to golden perfection. Perfectly crisp and savory, these zucchini rounds make a great snack or side dish, suitable for vegetarians and easily paired with your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for baking/frying
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C) if baking or heat about 1/2 inch of oil in a deep skillet over medium heat for frying. Prepare three shallow bowls for the dredging station.
- Set up Dredging Station: Place the flour in the first bowl, beaten eggs in the second, and mix panko breadcrumbs with Parmesan, garlic powder, salt, and pepper in the third bowl.
- Coat Zucchini: Dip each zucchini slice first into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing lightly to adhere well.
- Bake the Zucchini (if baking): Arrange the breaded zucchini slices on a greased or parchment-lined baking sheet. Lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.
- Fry the Zucchini (if frying): Fry the breaded zucchini slices in batches in the heated oil for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy zucchini immediately with your favorite dipping sauce for best flavor and texture.
Notes
- For extra flavor, add Italian seasoning or smoked paprika to the breadcrumb mixture.
- These zucchini slices are best enjoyed fresh but can be reheated in the oven or air fryer to restore crispiness.
