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4.8 from 93 votes

Zucchini Parmesan Crisps

Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Appetizer
Cuisine: American , International

Ingredients

  • 1 cup vegetable oil
  • 1 cup Panko*
  • ½ cup freshly grated parmesan
  • 2 medium zucchini thinly sliced to 1/4-inch thick rounds
  • ½ cup all-purpose flour
  • 2 large eggs beaten

Instructions

    Cup of Yum
  1. Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Season with salt, to taste; let stand 15 minutes.
  2. Heat vegetable oil in a large cast iron skillet over medium high heat.
  3. In a large bowl, combine Panko and Parmesan; set aside.
  4. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  5. 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.
  6. Serve immediately.

Notes

  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.