Ingredients:

  • 2 Medium Zucchini (approx. 500g), sliced into 1/8-inch rounds
  • 1 tsp Sea Salt
  • 1/2 cup All-purpose flour
  • 2 Large Eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup Grated Parmesan cheese
  • 1.5 tsp Garlic powder
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Freshly ground black pepper
  • Non-stick olive oil spray

Instructions:

  1. Prep the Zucchini. Slice your 2 medium zucchini into 1/8 inch rounds.
  2. The Sweat Step. Arrange slices on paper towels, sprinkle with 1 tsp sea salt, and wait 15 minutes. Wait until you see beads of moisture on the surface.
  3. Blot Dry. Firmly press more paper towels over the slices to remove all surface water. The slices should feel tacky, not wet.
  4. Heat the Oven. Preheat to 425°F (220°C) and set your wire rack over a large rimmed baking sheet.
  5. Dredging Station Setup. Fill one bowl with 1/2 cup flour, a second with 2 beaten eggs, and a third with the mixture of panko, parmesan, garlic powder, paprika, and pepper.
  6. Flour Coating. Dip each round in flour and shake off any excess. This creates a dry surface for the egg to grab onto.
  7. Egg Wash. Submerge the floured round into the egg wash, ensuring it's fully coated.
  8. Panko Press. Press the round firmly into the panko parmesan mixture on both sides. Make sure the crust looks thick and even.
  9. Arrange and Spray. Place coated rounds in a single layer on the wire rack. Lightly spray the tops with non-stick olive oil spray.
  10. Bake for 25–30 minutes until the coating is golden brown and crispy. Serve immediately.