Ingredients and Weight:
- 2 large zucchini (1 pound), cut into 1/2-inch thick rounds
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
Easy (1/5)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Place flour in a shallow dish. In a separate shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
- Dip zucchini rounds in flour, then eggs, then breadcrumb mixture. Press firmly to adhere.
- Heat oil in a large skillet over medium heat. Add zucchini rounds and cook until golden brown on both sides, about 5-6 minutes per side.
- Transfer zucchini to a baking sheet and bake for 5-6 minutes more, or until center is tender.
Nutritional Information:
(Per serving)
* Calories: 250
* Fat: 15g (saturated 4g)
* Cholesterol: 45mg
* Sodium: 320mg
* Carbohydrates: 20g
* Protein: 15g
Dish Characteristics:
- Crispy and flavorful exterior
- Tender and juicy interior
- Perfect as an appetizer, side dish, or light main course
User Comments:
- "Absolutely delicious! The Parmesan breadcrumb crust adds a wonderful crunch and the zucchini is cooked to perfection."
- "I love how easy this recipe is to make. It's a great way to use up leftover zucchini."
- "My guests raved about this dish. It's a surefire hit for any occasion."
- "I recommend serving this with a side of marinara sauce for dipping."
- "I used gluten-free flour and breadcrumbs to make this dish gluten-free and it turned out just as good."
Special Precautions and Tips:
- Be careful not to overcook the zucchini, or it will become soft and mushy.
- If you don't have a skillet large enough to fit all the zucchini rounds, cook them in batches.
- Serve hot with your favorite dipping sauce.
