Parmesan Zucchini Crisps

Step 1

In a bowl, combine Panko, Parmesan cheese, Italian seasoning set aside.

Step 2

In a second bowl add the flour.

Step 3

In a third bowl add the eggs and whisk.

Step 4

Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Set aside on a baking sheet or platter, and repeat until all zucchini slices are done.

Step 5

Heat vegetable oil in a large skillet over medium heat.

Step 6

Add zucchini rounds to the skillet, but don't overcrowd the pan and cook until evenly golden and crispy, about 1-2 minutes then flip and cook another minute.

Step 7

Transfer to a paper towel-lined plate. Sprinkle with salt.

Step 8

Serve with ranch or your favorite marinara sauce