Zucchini Parmesan Crisps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup vegetable oil1 cup Panko*1/2 cup grated Parmesan cheese2 zucchinis, thinly sliced to 1/4-inch thick rounds1/2 cup all-purpose flour2 large eggs, beatensalt & pepper to taste
Heat vegetable oil in a large 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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JLDWAGAR.
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.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JLDWAGAR.
Nutritional Info Amount Per Serving
- Calories: 542.8
- Total Fat: 36.1 g
- Cholesterol: 19.8 mg
- Sodium: 1,326.3 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.0 g
- Protein: 16.2 g
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