Panko Parmesan Zucchini
 
Prep time
Cook time
Total time
 
This is a perfect summer recipe when zucchini are in abundance. Crispy fried zucchini with Panko and parmesan cheese. Serve with Bokisch Albariño, Verdejo, Garnacha or any of your favorite Bokisch wines.
Author:
Serves: 6-8
Ingredients
  • 1-2 Zucchini (medium sized)
  • 1 cup Panko (Japanese Breadcrumbs)
  • ¼ cup Flour
  • 2 Eggs (beaten)
  • ½ cup Parmesan Cheese (grated)
  • ¼ cup Fresh Oregano (can substitute dried)
  • Salt and Pepper
  • Olive Oil
Instructions
  1. Slice Zucchini into ⅛ thick long slices.
  2. Put the flour onto plate and season with salt and pepper.
  3. Put the eggs onto a plate and mix in the oregano.
  4. Put the Panko onto a plate and mix in the parmesan cheese.
  5. Warm some olive oil in a non-stick frying pan.
  6. Dredge the zucchini slices in the flour, then dip into the egg and finally coat with the Panko.
  7. Fry on medium heat until browned on either side. Let drain on a paper towel.
  8. Serve warm with a sprinkling of more parmesan and fresh oregano.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/panko-parmesan-zucchini