Zucchini Parmesean Crisps

These were really good and went fast. I made the recipe egg-free by dipping in butter instead of egg.

Zucchini Parmesan Crisps

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

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

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Instructions

• 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.