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

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

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

What do you do with all that summer zucchini just waiting to be used up? Well, we’re going to slice them up real nice, coat them in a Panko-Parm mixture, and cook them until they’re wonderfully crisp and golden brown.

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

It’s a very sneaky snack/appetizer/side dish situation, and you’ll be consuming all that zucchini in no time.

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

It’s one of my favorite summer dishes, especially when dipped in Ranch. And even the pickiest eaters will be fighting for these!

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

WHAT IS PANKO?

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both Panko and breadcrumbs can both be used as a coating for fried foods, Panko is much more flakier and yields a crunchier, crispier texture.

HOW CAN I GET THESE SUPER CRISPY?

You’ll want to cut your zucchini into even slices, keeping your oil nice and hot, and space them apart when cooking. This will yield the crispiest zucchini slices!

WHAT DO I SERVE THESE WITH?

You can serve these with your favorite dipping sauce like Ranch or marinara sauce!

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Perfectly golden brown parmesan-crusted zucchini slices (to use up all that summer zucchini!). So crispy, so good!
4.8 stars (21 ratings)

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

  • Heat vegetable oil in a large cast iron 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.

Notes

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

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