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. Source:, June 2018

Carolyn Casner


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 calories; 16.9 g total fat; 2.8 g saturated fat; 73 mg cholesterol; 247 mg sodium. 167 mg potassium; 13.2 g carbohydrates; 1.7 g fiber; 1 g sugar; 5.9 g protein; 232 IU vitamin a iu; 10 mg vitamin c; 30 mcg folate; 49 mg calcium; 1 mg iron; 14 mg magnesium;