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Zucchini is a beloved vegetable that has captured the hearts and taste buds of many around the world. Its versatility allows it to shine in a variety of dishes, from stir-fries to salads, and even baked goods. This summer squash, with its mild flavor and tender texture, is not only easy to cook with but also packed with nutritional benefits. Among the many delightful ways to prepare zucchini, one standout recipe is Crunchy Panko Crusted Zucchini. This dish transforms simple zucchini into a crunchy, savory snack or side that can elevate any meal.

Crunchy Panko Crusted Zucchini

Discover a delicious and healthy snack with Crunchy Panko Crusted Zucchini! This recipe transforms fresh zucchini into a crispy treat that's perfect for satisfying cravings without the guilt. Packed with vitamins and low in calories, zucchini offers essential health benefits while the panko coating provides a satisfying crunch. Whether baked or fried, this versatile dish promises to elevate your meals. Try it today and enjoy a flavorful way to incorporate more veggies into your diet!
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Ingredients
  

2 medium zucchinis, sliced into 1/4-inch rounds

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, finely chopped (for garnish)

Olive oil spray or enough oil for shallow frying

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C) if you plan to bake the zucchini. Alternatively, if frying, heat a skillet over medium heat and add a small amount of oil.

    Prepare Zucchini: Rinse the zucchinis under cool water and pat dry with a towel. Slice them into 1/4-inch thick rounds; this thickness will help them crisp up beautifully during cooking.

      Set Up Dipping Stations:

        - In a shallow dish, place the all-purpose flour for dredging.

          - In a second shallow dish, pour the beaten eggs, ensuring they are whisked until smooth.

            - In a third shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper until well combined.

              Coat the Zucchini Slices:

                - Take each zucchini slice and first dip it into the flour, making sure to coat it lightly. Shake off any excess flour.

                  - Next, immerse it in the beaten eggs, allowing the excess egg to drip back into the dish.

                    - Finally, press the slice into the panko breadcrumb mixture, making sure it is fully coated. Repeat this process for all zucchini rounds.

                      Cooking:

                        - For Baking: Place the coated zucchini slices on a baking sheet lined with parchment paper in a single layer. Lightly spray them with olive oil. Bake for 20-25 minutes or until they are golden brown and crispy, turning them halfway through the cooking time for even crispness.

                          - For Frying: Pour enough oil into the skillet to cover the bottom evenly, heating it until shimmering. Fry the zucchini slices in batches, cooking each side for about 2-3 minutes until they turn golden brown. Once cooked, transfer to a paper towel-lined plate to absorb any excess oil.

                            Serve: Scatter freshly chopped parsley over the crispy zucchini for a pop of color. Serve these delectable rounds alongside a side of marinara sauce or a zesty yogurt dip to elevate the flavor even more!

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings