Crispy Parmesan Zucchini Rounds

• 1 large zucchini
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Steps

1. 1 Slice the zucchini into 1/4-inch rounds.
2. 2 In a bowl, whisk together the eggs.
3. 3 In another bowl, mix flour, Parmesan, garlic powder, oregano, salt, and pepper.
4. 4 Dip each zucchini round into the egg, then coat with the flour mixture.
5. 5 Heat about 1/4 inch of oil in a large skillet over medium heat.
6. 6 Fry the zucchini rounds in batches for about 3-4 minutes per side, until golden brown.
7. 7 Transfer to a paper towel-lined plate to drain excess oil.
8. 8 Serve warm with extra Parmesan sprinkled on top.

Equipment

• Large skillet
• Slotted spatula

Variations

• Add chopped fresh herbs like parsley or basil to the coating for extra flavor.
• Substitute panko breadcrumbs for flour for a different texture.

Substitutions

• Use almond flour for a gluten-free option.
• Replace Parmesan with nutritional yeast for a vegan version.

Pairings

• Italian sub sandwiches
• Caprese salad
• Garlic bread

Nutrition

Tips

• For a lighter option, bake the zucchini rounds at 425°F for 15-20 minutes, flipping halfway through.
• Ensure oil is hot enough before frying to maintain crispiness.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Thaw and reheat in a 350°F oven.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a fresh green salad for a light meal.

FAQ