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  • 1 cup Panko
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Oregano
  • Salt and freshly ground black pepper, to taste
  • 4 zucchini, quartered lengthwise
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley leaves + Green Onions


  1. Preheat oven to 425 degrees F. Coat a backing sheet with nonstick spray
  2. In a large bowl, combine Panko, Parmesan and Oregano; season with salt and pepper, to taste.
  3. Working in batches, place zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
  5. Serve immediately- garnish with green onions and parsley

Modified from 

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