Nothing says “summer” to me more than this simple recipe straight from the garden! I remember warm summer evenings out on our deck as a kid while my mom invented new ways to cook with the enormous amounts of freshly harvested zucchini.
Panko Parmesan Zucchini
Author: Liz Bokisch
Prep time:
Cook time:
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Serves: 6-8
This is a perfect summer recipe when zucchini are in abundance. Crispy fried zucchini with Panko and parmesan cheese. Serve with Bokisch Albariño, Verdejo, Garnacha or any of your favorite Bokisch wines.
Ingredients
- 1-2 Zucchini (medium sized)
- 1 cup Panko (Japanese Breadcrumbs)
- ¼ cup Flour
- 2 Eggs (beaten)
- ½ cup Parmesan Cheese (grated)
- ¼ cup Fresh Oregano (can substitute dried)
- Salt and Pepper
- Olive Oil
Instructions
- Slice Zucchini into ⅛ thick long slices.
- Put the flour onto plate and season with salt and pepper.
- Put the eggs onto a plate and mix in the oregano.
- Put the Panko onto a plate and mix in the parmesan cheese.
- Warm some olive oil in a non-stick frying pan.
- Dredge the zucchini slices in the flour, then dip into the egg and finally coat with the Panko.
- Fry on medium heat until browned on either side. Let drain on a paper towel.
- Serve warm with a sprinkling of more parmesan and fresh oregano.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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