Fresh zucchini slices are battered in crispy panko and pan-fried until golden brown and crunchy. You can eat them with a fork, but popping these zucchini chips by the slice is perfectly acceptable. Serve with a dollop of creamy dressing for a simple summer vegetable side.

Carolyn Casner
Source:, June 2018


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

227.1 calories; protein 5.9g 12% DV; carbohydrates 13.2g 4% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 1.5g; fat 16.9g 26% DV; saturated fat 2.8g 14% DV; cholesterol 72.6mg 24% DV; vitamin a iu 231.9IU 5% DV; vitamin c 10.2mg 17% DV; folate 30.4mcg 8% DV; calcium 48.9mg 5% DV; iron 1.1mg 6% DV; magnesium 13.5mg 5% DV; potassium 167.1mg 5% DV; sodium 247.1mg 10% DV; thiamin 0.1mg 7% DV.