Description
Crispy Parmesan Zucchini is a quick griddle recipe with a crunchy panko and parmesan coating, cooked until golden and served with ranch or Caesar dressing.
Ingredients
Scale
- 2 medium zucchini
- 1 egg
- 3/4 cup panko bread crumbs
- 1/3 cup shredded or grated parmesan cheese
- Kosher salt to taste
- Black pepper to taste
- Garlic powder to taste
- Cooking oil of choice
- Optional ranch or Caesar dressing for dipping
Instructions
- Wash zucchini and slice lengthwise into 1/4 inch thick slices.
- Beat the egg in a bowl until well combined.
- Mix panko breadcrumbs, parmesan cheese, salt, pepper, and garlic powder in a separate bowl.
- Preheat the griddle to medium heat for several minutes.
- Lightly oil the griddle surface.
- Dip each zucchini slice into the egg, then coat with the breadcrumb mixture.
- Place coated slices onto the hot griddle.
- Cook for 2 to 3 minutes on one side until golden.
- Flip and cook another 2 to 3 minutes until crispy.
- Serve hot with ranch or Caesar dressing if desired.
Notes
- Use a mandolin slicer for evenly cut zucchini.
- Do not overcrowd the griddle so the coating crisps properly.
- Add more oil if needed while cooking to maintain a golden crust.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 157
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg