Try saying that one five times fast! My foodie friend @NickyDCooks is responsible for my dinner tonight! She made zucchini blossoms for dinner and her action photos on twitter got me in the mood! I had to make some form of fried zucchini!

I grew up with this simple side! My grandma made it all summer!!
I grew up with this simple side! My grandma made fried zucchini all summer every summer!!

Parmesan Pecorino Panko Pan Zucchini

Ingredients:

2 zucchini, sliced 1/4 inch thick rounds
1-1/2 cup Panko breadcrumbs
2 tbsp. fresh rosemary, chopped
2 tbsp. Parmesan cheese
2 tbsp. Pecorino Romano cheese
Salt/ pepper
1/4 cup olive oil

Directions:

Slice zucchini into 1/4 inch thick rounds.

Set up an olive oil plate to dip zucchini.

Set up a little assembly line! Dip in olive oil, then cover in Panko mixture, then throw them into the pan!
Set up a little assembly line! Dip in olive oil, then cover in Panko mixture, then throw them into the pan!

Mix the Panko breadcrumbs with chopped rosemary, freshly grated Parmesan and Pecorino Romano cheese, salt and pepper.

Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned are so blah!
Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned Pankos are crispy, but so blah!

Set up breadcrumb bowl.

Dip zucchini slices and flip in olive oil to coat.

Dip zucchini slices in Panko breadcrumb mixture and flip to cover both sides.

Heat your biggest pan on medium heat.

Add coated zucchini rounds to the pan, flipping when golden brown.

I love when some of the coating gets a little burnt!! Golden is an ideal time to flip! 3-5 minutes per batch at medium heat.
I love when some of the coating gets a little burnt!! Golden is an ideal time to flip! 3-5 minutes per batch at medium heat.

Crunchy, zingy, delicious! Enjoy!

Ciao!

 

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