Herbed Zucchini Rounds

Course Side Dish


  • 1 large zucchini
  • 2 eggs
  • 2/3 cup Panko Bread crumbs, divided
  • 1/4 cup flour
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • FRENCH PANTRY Herb Blend of choice (I like our Roasted Garlic and Chives)


  • Preheat oven to 400°F degrees. 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, 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.