1. Heat vegetable oil in a large skillet over medium high heat.
2. In a medium size bowl, combine Breadcrumbs, parmesan, thyme, paprika, oregano, garlic powder, salt, black pepper and set aside.
3. Sift flour in a second bowl, and beat the eggs in a third bowl.
4. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side.
6. Transfer to a paper towel-lined plate. Serve immediately.
A good snack even healthier when baked.
I did not find directions for the recipe only ingredients?
Hi Barbara,please look at the end of the text and click to the page 2.
just love the delectable and easy recipes. thank you so much
I guess you could use green tomatoes to do this as well??
These are to die for, my go to recipe for zucchini. Yummy
Hi haven’t tried your parm zucchini yet wish I grew that oh well thank you