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.


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