Zucchini Parmesan Crisps. So good I just made them! I used wheat flour and italian breadcrumbs instead.

INGREDIENTS:

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

DIRECTIONS:

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine Panko and Parmesan; set aside.
3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.