Ingredients
Method
- Slice zucchini into ¼-inch rounds and pat dry with paper towels.
- In a bowl, mix panko, parmesan, and Italian seasoning.
- In two separate bowls, place flour in one and beaten eggs in the other.
- Dredge each zucchini slice in flour, then dip in egg, then coat with the panko-parmesan mix. Press gently to help coating stick.
- Heat oil in a skillet over medium heat. Once hot, fry zucchini slices in batches for 1–2 minutes per side until golden.
- Transfer to a paper towel-lined plate and sprinkle with salt.
- Serve warm with your favorite dip.
Air Fryer Instructions
- Preheat air fryer to 380°F (193°C).
- Place breaded zucchini slices in a single layer.
- Spray tops with oil and cook for 4 minutes. Flip, spray again, and cook for another 3–4 minutes until crispy.
Notes
- Use gluten-free breadcrumbs and flour for a gluten-free version.
- For best results, grate parmesan fresh and slice zucchini evenly.
- Dipping sauces like marinara, ranch, or garlic aioli pair well.
- Store leftovers in the fridge and reheat in the oven or air fryer.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 509 kcal |
| Carbohydrates | 36 g |
| Protein | 13 g |
| Fat | 35 g |
| Saturated Fat | 5 g |
| Cholesterol | 104 mg |
| Sodium | 607 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Calcium | 18% DV |
| Iron | 10% DV |