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Recipe Card
ingredients
- 2 zucchini
- 2 eggs
- 1/2 cup bread crumbs
- 1/2 cup flour
- 1/2 cup Parmigiano Reggiano PDO, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup parsley, chopped, for garnish
Method
Step 1
Preheat your oven to 400°F.
Step 2
Wash your zucchini. Cut the edges off and slice into ½ inch round pieces. To drain excess water, lay your zucchini pieces on a paper towel, season with salt and add another piece of paper towel on top. Let them soak for about 20 minutes.
Step 3
In a small bowl, mix your breadcrumbs, freshly grated parmesan cheese, and Italian seasoning, salt and pepper.
Step 4
Prep your dipping station by adding your breadcrumbs and parmesan mix, 2 whisked eggs, and flour in separate bowls.
Step 5
Dip each piece of zucchini using a fork coating both sides in the flour, egg, then the breadcrumb mixture.
Step 6
Spray your pan with nonstick spray and place your zucchini on the baking sheet.
Step 7
Repeat to all the zucchini rounds. Bake in the oven for 25 minutes. Optional to broil for 1-3 minutes for an extra crisp.
Step 8
Remove from heat and let cool for 10 minutes. Serve with additional grated Parmigiano Reggiano PDO on top and chopped parsley.