Prep Time:40 minsTotal Time:40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupall-purpose flour3eggs, beaten1cupwhole-wheat panko or breadcrumbs⅓cupgrated Parmesan cheeseZest of 1 lemon2mediumzucchini, cut into 1/4-inch-thick slices½cupavocado oil, divided½teaspooncoarse kosher salt
Cook Mode(Keep screen awake)
Ingredients
⅓cupall-purpose flour
3eggs, beaten
1cupwhole-wheat panko or breadcrumbs
⅓cupgrated Parmesan cheese
Zest of 1 lemon
2mediumzucchini, cut into 1/4-inch-thick slices
½cupavocado oil, divided
½teaspooncoarse kosher salt
DirectionsPreheat oven to 175 degrees F. Place a wire rack inside a large rimmed baking sheet.Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining 1/4 cup oil halfway through. Sprinkle with salt and serve immediately.Originally appeared: EatingWell.com, June 2018
Directions
Preheat oven to 175 degrees F. Place a wire rack inside a large rimmed baking sheet.Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining 1/4 cup oil halfway through. Sprinkle with salt and serve immediately.
Preheat oven to 175 degrees F. Place a wire rack inside a large rimmed baking sheet.
Place flour and eggs in separate shallow bowls. Combine panko (or breadcrumbs), Parmesan and lemon zest in a third shallow bowl. Dredge zucchini slices in the flour, shaking off any excess. Next, dip the zucchini in the eggs, turning to coat. Then, dredge in the breadcrumb mixture.
Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add about one-fourth of the zucchini rounds. Cook, turning once, until browned and crispy, 1 to 2 minutes total. Transfer to the prepared rack and baking sheet and place in the oven to keep warm. Repeat with the remaining zucchini, adding the remaining 1/4 cup oil halfway through. Sprinkle with salt and serve immediately.
Originally appeared: EatingWell.com, June 2018
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Nutrition Facts(per serving)227Calories17gFat13gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
