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. In a large bowl, combine Panko and Parmesan; set aside.

2. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

3. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

Bon Appetit!