Herbed Zucchini Rounds
- 1 large Zucchini, sliced in thin rounds
- 2 Eggs
- 2/3 Cup Panko Bread crumbs, divided
- ¼ cup flour
- ¼ cup grated parmesan cheese
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- FRENCH PANTRY Herb Blend of choice, I like our Roasted Garlic and Chives
Preheat oven to 400°F. Place Bonmat on Perforated Baking Sheet.
Crack eggs in small bowl and whisk until smooth.
Slice zucchini into even rounds using your Mandoline
In stainless mixing bowl, mix 1/3 cup bread crumbs, flour, parmesan cheese, garlic powder, salt, pepper and herb blend of choice. Dip a zucchini round in egg mixture, shake off any excess. Then dip and coat zucchini round in bread crumb mixture then place on Bonmat. Repeat with remaining zucchini.
*If bread crumbs become clumpy, add 1/3 cup more of panko.
Bake for 15-20 minutes until brown and crispy. Enjoy alone or with a homemade ranch or dip of your choice.