Pan-Fried Zucchini Rounds
Ingredients:
2 medium zucchinis, sliced into 1/4-inch thick rounds
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 cup breadcrumbs (plain or seasoned)
2 large eggs
1/4 cup milk
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
Olive oil or vegetable oil for frying
Fresh parsley, chopped (for garnish, optional)
Directions:
Prepare Zucchini:
Wash and slice the zucchinis into 1/4-inch thick rounds. Pat them dry with paper towels to remove excess moisture.
Set Up Breading Station:
In one shallow bowl, place the flour. Season with a pinch of salt and pepper.
In a second shallow bowl, whisk together the eggs and milk.
In a third shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and onion powder (if using).
Bread the Zucchini:
Dredge each zucchini round in the flour, coating both sides and shaking off the excess.
Dip the floured zucchini into the egg mixture, letting any excess drip off.
Coat the zucchini in the breadcrumb mixture, pressing lightly to adhere.
Heat the Oil:
Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan (about 2-3 tablespoons).
Fry the Zucchini:
Once the oil is hot, add the breaded zucchini rounds in a single layer. Don’t overcrowd the pan; you may need to do this in batches.
Fry the zucchini for 2-3 minutes on each side, or until golden brown and crispy.
Drain and Serve:
Remove the zucchini rounds from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Season with additional salt and pepper if desired.
Garnish with chopped fresh parsley if you like.
Serve:
Serve the pan-fried zucchini rounds warm as an appetizer, side dish, or snack. They’re great with a side of marinara sauce or ranch dressing for dipping.
Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 30 minutes
Kcal: Approximately 80 kcal per 4-5 rounds (based on 20 rounds) | Servings: 4
