Zucchini Parmesan Crisps

A healthy snack that’s incredibly crunchy, crispy and addicting!


When you’re ready to serve, feel free to dip these bad boys in your favorite kind of dipping sauce like Ranch or marinara sauce. Just be warned that you’ll be eating these crisp all day long. Hey, it’s better than those donut holes, right?


Zucchini Parmesan Crisps Recipe


Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


Ingredients:

•     1/2 cup vegetable oil
•     1 cup Panko*
•     1/2 cup grated Parmesan cheese
•     2 zucchinis, thinly sliced to 1/4-inch thick rounds
•     1/2 cup all-purpose flour
•     2 large eggs, beaten

Directions:

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
4. 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.
5. Serve immediately.

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