Other than having a strong aversion to onions, I wasn't very picky as a kid. I'm thankful to my mama for getting me and my sister in the habit of eating and liking vegetables and salads from a young age. This is the first of many "Eat Your Veggies" posts--featuring a new way to cook vegetables that you usually make the same old way or a veggie that you don't eat very often.
LOW in cholesterol, saturated fat, and sodium
HIGH in dietary fiber, vitamin C, vitamin K, riboflavin, vitamin B6... and the list goes on : )
More nutrition info here
I fried my zucchini crisps, but you can also bake them as a healthier alternative. I just wanted them to be golden and crispy so I opted for the "cheat day" way. (Everyday is cheat day for me... But that's a topic for another day)
Ingredients for parmesan zucchini crisps
- 3 green zucchinis
- 1/2 cup of flour
- 3 eggs, beaten
- 1/2 cup of parmesan cheese
- 1 cup of panko bread crumbs
- kosher salt
- 1/2 cup of canola or vegetable oil
- Combine panko breadcrumbs and parmesan in a bowl. Add a pinch of salt.
- Set up your breading station in this order: flour, egg, panko-parmesan mixture.
- Wash your zucchinis. Slice about an 1/8-in thick.
- Proceed to breading your zucchini! First, coat both sides with flour and tap off any excess--you just need a thin layer that will help the egg stick. Dip into the beaten egg making sure it coats every inch of the zucchini. Let the excess drip off before coating with the panko. Press the zucchini slices into the panko so you get a nice crust on each side.
- Prepare a plate with some paper towel to place the zucchini crisps after they're done. In a medium sized pan, heat the 1/2 cup of oil over med-high heat. When the oil starts to glimmer, fry up the prepared zucchini--I did about 8-9 at a time about one minute on each side or until golden and crispy.
I guarantee you'll have to refrain from eating up the first batch before you start the second. Who knew cheat day could be healthy and good?