2 small 1" around 10 inch long zucchini
1/2 cup flour (1 recipe called for coconut flour but I have no idea where to find that)
1 cup Panko bread crumbs
1/2 to 1 cup grated Parmesan cheese (the already bottled stuff like Kraft)
seasonings to taste - I used garlic salt and paprika (feel free to use other Italian seasonings)
Slice zucchini into 1/4 inch slices
Beat 2 eggs
|Sorry, this picture was an afterthought so it has some of the flour in it.|
|You can tell I am not really into perfect uniform slices|
Mix panko crumbs, Parmesan cheese and seasonings so the flavors are spread throughout.
Dip the zucchini slices in the crumb mixture to coat them.
Place on foil covered cookie sheet to bake.
Bake at 425 degrees for 10 minutes, turn over and bake another 10 minutes.
Remove from oven and let cool enough to eat.
You can serve with a ranch dipping sauce or eat as is. I thought I would want to dip them but I decided there was enough flavor to enjoy them yummy like this. They tend to stay warm/hot on the inside so be careful biting into them at the beginning.