Zucchini Parmesan Crisps

fried zucchiniMaking something healthy from the zucchini-didn’t happen.  Good thing I only made twelve crisps-there is still a lot more squash to tinker with.  These were super easy but whenever I deal with dipping things in egg and flour I MAKE A MESS (could be just me).  Countdown to zero…there are now only eleven crisps left 🙂  Personally, I am not really big on fried food but these are delicious and I didn’t even dip them in anything.   If there are any left my husband will love them. 🙂

I found this recipe on Damn Delicious (Pinterest of course).  Check out this site, there are a ton of other great recipes as well.

*I used seasoned Panko crumbs instead of plain and olive oil instead of vegetable oil.  The original recipe can be found under the link above and I described below the way I prepared ours.  Enjoy!

  • 1/2 cup olive oil
  • 1 cup garlic flavored Panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • zucchini, thinly sliced
  • 1/2 cup all-purpose flour
  • 2 large eggs, well beaten
  • Heat oil in a large skillet over medium high heat.
  • In a large bowl, combine Panko and Parmesan – set aside
  • Coat zucchini slices in flour, dip in eggs, then dip in Panko, press to coat
  • Place zucchini into skillet (just a few at a time) and cook until browned and crispy
  • Remove from skillet and place on plate lined with a paper towel

That is all I had time to do so far today but sure hoping to make something else later.

Enjoy this bee-utiful day!

2 thoughts on “Zucchini Parmesan Crisps

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