Recipe From: Bronson Hospital RDs


1/2 cup vegetable oil
1 cup Panko
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4” thick rounds
1/2 cup all purpose flour
2 large eggs, beaten


  1. Heat vegetable oil in a large skillet over medium-high heat. In a large bowl, combine Panko and Parmesan; set aside.

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

  3. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy- about one minute on each side. Transfer to a paper-towel lined plate.

  4. Serve immediately.