Zucchini parmesan crisps



15 min


30 min



Zucchini parmesan crisps

Photo, Erik Putz.


  • 3/4 cup panko
  • 3/4 cup finely grated Parmigiano-Reggiano cheese , plus more for garnish
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 large zucchini , cut into 1/4-in. thick rounds
  • vegetable oil
  • flaked sea salt , (optional)


  • COMBINE panko and cheese in a shallow bowl. Stir flour, salt and pepper in another shallow bowl, and beat eggs in another medium bowl.
  • DIP zucchini in flour, shaking off excess. Dip into egg, then into cheese mixture, patting to coat, then set on a plate. Place a rack over a baking sheet and set aside.
  • POUR enough oil into a large cast iron pan or deep, heavy frying pan to reach 1/2 in. up the sides, and heat over medium. Fry zucchini in batches, turning over once, until browned and crispy, about 2 min. Place on rack to drain, and immediately finish with sea salt.
  • TRANSFER to serving platter and finely grate more cheese over crisps.


Chatelaine Quickies: How to make zucchini-feta cakes

Nutrition (per serving)

  • Calories
  • 202,
  • Protein
  • 5 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 18 g,
  • Fibre
  • 1 g,
  • Sodium
  • 169 mg.

Kitchen Tip: Keep temperature of oil constant so less oil is absorbed.