Zucchini Parmesan Crisps Recipe

Name: Zucchini Parmesan Crisps
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3-4 servings
Ingredients: ½ cup vegetable oil; 1 cup Panko; ½ cup grated Parmesan cheese; 1 tablespoon Italian seasoning; 2 small/medium zucchinis, thinly sliced to ¼-inch thick rounds; ½ cup all-purpose flour; 2 large eggs, beaten; Salt to taste

Ingredients

½ cup vegetable oil
1 cup Panko
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 small/medium zucchinis, thinly sliced to ¼-inch thick rounds
½ cup all-purpose flour
2 large eggs, beaten
Salt to taste

PREP TIME 5m	COOK TIME 5m	TOTAL TIME 10m
YIELD 3-4 servings

Instructions

In a bowl, combine Panko, Italian seasoning, and Parmesan; set aside.
In a second bowl add the flour.
In a third bowl add the eggs
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Set aside on baking sheet or platter. repeat until all zucchini slices are done.
Heat vegetable oil in a large skillet over medium heat.
Add zucchini rounds to the skillet, but don't overcrowd the pan and cook until evenly golden and crispy, about 1-2 minute then flip and cook another minute.
Transfer to a paper towel-lined plate. Sprinkle with salt.
Serve with ranch or your favorite marinara sauce