Panko Encrusted Zucchini



  • 1 cup of flour
  • 2 1/2 cups panko bread crumbs (Japanese-style bread crumbs)
  • 1 teaspoon dried leaf basil
  • 1 cup fresh shredded Parmesan cheese, about 4 ounces
  • 1 teaspoon salt
  • black pepper to taste
  • 2 large eggs
  • Oil for frying

Sweet Pepper Dip

  • 1/3 cup mayonnaise
  • 2 to 3 tablespoons sweet pepper relish


  • Slice the zucchini into 1/4-inch thick rounds.
  • Put flour on a flat plate
  • Beat eggs in a small bowl.
  • Combine the panko with the basil, cheese, salt and pepper on a large plate.
  • Coat zucchini slices one at a time in flour, then dip in beaten eggs, and then panko crumb mixture.
  • Heat oil in a deep fryer to 360°.
  • Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch. Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain. Repeat with remaining zucchini.
  • Sprinkle lightly with salt and serve with Sweet Pepper Dip.

Sweet Pepper Dip

  • Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish.
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