Post by Kathy on Aug 21, 2016 21:30:27 GMT
Would you look at this awesome zucchini I bought at the Farmers Market
Panko Crusted Parmesan Zucchini Chips
I love zucchini and this is my new favorite way of making zucchini! I had some panko bread crumbs on hand and parmesan cheese so I thought what the heck, I'm going to combine the 2 and make a breading and it was the perfect combination! These chips were out of this world good! Myself and Hannah (daughter) are the only ones in the house who like zucchini plus my mom loves zucchini so the 3 of us enjoyed a wonderful treat!
The crunchy-ness of the panko and the parmesan cheese made these zucchini chips delicious! Yummy!
1 large zucchini
½ cup flour
1 egg
1½ cups Crispy Panko Crumbs Italian Style
1/4 cup Parmesan Cheese (from the green container)
2 Tablespoons vegetable oil
garlic salt and cracked black pepper, to taste
Slice zucchini into 1/3-1/2 inch thick chips.
Beat egg in shallow dish. In a seperate dish mix flour, panko crumbs and parmesan cheese.
Coat zucchini chips in egg and then coat in panko crumbs.
Heat oil in large non-stick skillet over medium heat. Place zucchini chips in the skillet, season with garlic salt and cracked black pepper and cook about 3-4 minutes on each side, just until golden brown.
Drain on paper towels and serve.
I only used 1/2 of the big zucchini pictured and it made 14 zucchini chips.
Panko Crusted Parmesan Zucchini Chips
I love zucchini and this is my new favorite way of making zucchini! I had some panko bread crumbs on hand and parmesan cheese so I thought what the heck, I'm going to combine the 2 and make a breading and it was the perfect combination! These chips were out of this world good! Myself and Hannah (daughter) are the only ones in the house who like zucchini plus my mom loves zucchini so the 3 of us enjoyed a wonderful treat!
The crunchy-ness of the panko and the parmesan cheese made these zucchini chips delicious! Yummy!
1 large zucchini
½ cup flour
1 egg
1½ cups Crispy Panko Crumbs Italian Style
1/4 cup Parmesan Cheese (from the green container)
2 Tablespoons vegetable oil
garlic salt and cracked black pepper, to taste
Slice zucchini into 1/3-1/2 inch thick chips.
Beat egg in shallow dish. In a seperate dish mix flour, panko crumbs and parmesan cheese.
Coat zucchini chips in egg and then coat in panko crumbs.
Heat oil in large non-stick skillet over medium heat. Place zucchini chips in the skillet, season with garlic salt and cracked black pepper and cook about 3-4 minutes on each side, just until golden brown.
Drain on paper towels and serve.
I only used 1/2 of the big zucchini pictured and it made 14 zucchini chips.
