![\"zuccini](\"https:\/\/crossfieldcollection.com\/recipe\/wp-content\/uploads\/2024\/08\/IMG_5500zuccini-278x300.jpeg\")
\n3 medium zucchinis, sliced into 1\/4 inch rounds
\n1\/2 cup flour
\n2 large eggs. beaten
\n1 cup breadcrumbs
\n1\/2 cup grated Parmesan cheese
\n1 teaspoon Garlic Powder
\n1 teaspoon dried oregano
\nsalt and pepper, to taste
\n1\/4 cup olive oil
\nFresh parsley, chopped for garnish, optional
\nLemon wedges, 0ptional for serving<\/p>\n
Directions:
\nPrepare three shallow bowls: one with flour, one with beaten eggs< and one with mixture of bread crumbs, Parmesan cheese, garlic powder, oregano, salt, pepper<\/p>\n
Dredge each zuccini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.<\/p>\n
Heat oil in large skillet over medium heat. Add zuccini rounds in batches, making sure not to overcrowd the pan.<\/p>\n
Cook for 2 to 3 minutes on each side, or until golden brown and crispy.<\/p>\n
Transfer to a paper towel lined plate to drain excess oil<\/p>\n
Serve hot, garnished with fresh parsley and lemon wedges if desired.<\/p>\n
Prep time 15 minutes, Cooking time 15 minutes, Total Time 30 minutes<\/p>\n
4 servings<\/p>\n
Notes: there is alot of flour, eggs and crumb mixtures based on the number of slices of zucchini I used. Also browned very quickly. Expected more melted cheese based on picture. Keep this recipe but adjust expectations. I used very small zucchini slices.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
3 medium zucchinis, sliced into 1\/4 inch rounds 1\/2 cup flour 2 large eggs. beaten 1 cup breadcrumbs 1\/2 cup grated Parmesan cheese 1 teaspoon Garlic Powder 1 teaspoon dried oregano salt and pepper, to taste 1\/4 cup olive oil Fresh parsley, chopped for garnish, optional Lemon wedges, 0ptional for serving Directions: Prepare three shallow…<\/p>\n