Recipe ·
Panko & Parmesan Crumb Zucchini chips
INGREDIENTS
1 cup Panko (Japanese-style bread crumb)
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon chili flakes (optional)
Salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise or sliced
1/2 cup all-purpose flour
2 large eggs, beaten
Salt and freshly ground black pepper, to taste
4 zucchini, quartered lengthwise or sliced
1/2 cup all-purpose flour
2 large eggs, beaten
Olive oil spray
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh parsley leaves
Your favourite Women's Work Relish for dipping (we love these with the Spicy Red Tomato)
DIRECTIONS
- Preheat oven to 200° C
- Coat a cooling rack with nonstick spray, line a baking tray with baking paper and place the cooling rack on top of the lined baking tray; set aside.
- In a large bowl, combine Panko, Parmesan, chili (optional) and Italian seasoning; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Place zucchini onto the prepared cooling rack. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately (garnished with parsley, if that's your vibe) and with your favourite relish for dipping.
Yum!
