Got zucchini running out of your ears about now? If it’s August or September, you probably know what I mean. And as much as you give away, it still seems there’s a “zucchini plethora” to use up. This recipe will help!
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
2 small to medium zucchini, thinly sliced into 1/4″ slices
1/2 cup all-purpose flour
2 large eggs, beaten with 1 Tbs. water
1/3 cup orange marmalade
2-3 tsp spicy mustard
1 tsp grated horseradish
In a medium bowl, combine Panko and Parmesan; place flour into a second bowl and beaten eggs into a third bowl. Working in batches, dredge zucchini slices in flour, dip into egg mixture, them dredge in Panko/Parmesan mixture, pressing gently to coat well. Place prepared zucchini slices onto a greased baking sheet and bake, uncovered, in a preheated 425 degree oven for 12-14 minutes, until golden brown, turning halfway through cooking time.
To make dipping sauce, combine ingredients in a small bowl. Serve with warm Zucchini Parmesan Crispers.
Now You’re Cookin’