Kittencal's Italian Parmesan Zucchini Skillet
Recipe: #2028
November 04, 2011
Categories: Side Dishes, Squash, Italian, Sunday Dinner, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Although it’s not necessary but I do recommend to “sweat” the rounds first, you may do so by placing all the sliced zucchini rounds on double-lined paper towels fitted on a large jelly-roll pan, sprinkle lightly with salt on both sides, allow to sit for about 30 minutes then using paper towels pat all the rounds as dry to remove as much excess moisture as possible."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (107.7 g)
- Calories 109.6
- Total Fat - 4.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 72.1 mg
- Sodium - 521.1 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.3 g
- Sugars - 2.8 g
- Protein - 6.5 g
- Calcium - 74.8 mg
- Iron - 1.4 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Have all the zucchini rounds breaded and on a plate before ready to fry.
Step 2
In a shallow bowl whisk the eggs with water.
Step 3
In another shallow dish combine bread crumbs with flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper.
Step 4
Coat the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture pressing down firmly with hands to adhere the breadcrumb mixture to the rounds.
Step 5
Place all the breaded rounds on a plate/s.
Step 6
Heat oil in a skillet over medium-high heat.
Step 7
Cook zucchini in batches until golden brown and crispy, turning occasionally (about 2-1/2 minutes per side) reduce the oil temperature slightly if needed.
Step 8
Transfer to a paper towel-lined plate, serve immediately.
Tips
No special items needed.
0 Reviews
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