Parmesan Zucchini Rounds

Sometimes you're just in the mood for a really bad-for-you kinda snack. Crispy and crunchy, with a moist and tender center. Bite-sized and slightly salty. Fresh but fried.

In this case, I had no zucchini in the house (Can you tell that's zucchini somewhere in there?), but as with all cravings, no other snack would satisfy my urge but the one I wanted - little mouthfuls of scrumptious, pan-fried zucchini with a side of Ranch dressing.


I rushed out to the store right away and made a beeline for the produce section. Which, now that I think about it, is an odd place to start when you're craving something bad for you. But, nonetheless, I was about to do bad things to this zucchini.


Read all about it:


(If you prefer a sinless, baked-not-fried variation of this recipe, see here.)


Parmesan Zucchini Rounds
Printable Recipe
2 zucchini, rinsed clean
2 eggs
1 cup white flour
½ cup grated parmesan cheese
¼ cup vegetable or extra-virgin olive oil
Salt
Pepper


Divide eggs, flour, and parmesan cheese between three medium-sized bowls. Whisk both eggs. Place ¼ cup of vegetable oil into a large pan.


Slice zucchini into round, uniformly thin slices either with a sharp knife or mandolin. Toss zucchini slices in egg, then a thin layer of flour. Then, toss in egg again, followed by parmesan cheese.


Fire up pan to high heat and wait until the oil is sizzling hot. Sauté zucchini rounds 2 minutes per side. Lightly sprinkle salt and pepper on each side.


Once finished, set on a paper towel to absorb oil and let cool for five minutes.


Enjoy!