Zucchini Parmesan Crisps

Shon Borneman


These make a wonderful side dish or just eat them alone. My kids don't like zucchini, or so they say, but they will eat this.


★★★★★ 1 vote

15 Min
10 Min
Pan Fry


  • 1/2 c
    vegetable oil
  • 1 c
    panko bread crumbs
  • 1/2 c
    grated parmesan cheese
  • 2 large
    zucchinis, thinly sliced to 1/4­inch thick rounds
  • 1/2 c
    all purpose flour
  • 2 large
    eggs, beaten
  • ·
    salt & pepper to taste
  • ·
    green onion, finely chopped, for garnish

How to Make Zucchini Parmesan Crisps


  1. Heat vegetable oil in a large skillet over medium high heat.
  2. In a large bowl, combine Panko and Parmesan; In another bowl, beat 2 eggs. Set both aside.
  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko
    mixture, pressing to coat.
  4. 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.

Printable Recipe Card

About Zucchini Parmesan Crisps

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids

Show 4 Comments & Reviews

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