Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

A healthy snack that’s incredibly crunchy, crispy and addicting!


  • 1/2 cup vegetable oil

  • 1 cup Panko*

  • 1/2 cup grated Parmesan cheese

  • 2 zucchinis, thinly sliced to 1/4-inch thick rounds

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten


  1. Heat vegetable oil in a large skillet over medium high heat.

  2. In a large bowl, combine Panko and Parmesan; set aside.

  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

  4. 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. Transfer to a paper towel-lined plate.

  5. Serve immediately.

Zucchini Parmesan Crisps

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