Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 1 tsp kosher salt
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Arrange zucchini slices on a paper towel-lined tray. Sprinkle evenly with salt and let sit for 10 minutes to extract moisture. Use fresh paper towels to firmly pat each slice dry.
  2. Prepare a triple-dredge station: Bowl 1 contains flour mixed with black pepper; Bowl 2 contains beaten eggs; Bowl 3 contains Panko, Parmesan, garlic powder, and oregano.
  3. Dip each zucchini slice into the flour (shaking off excess), then the beaten eggs, and finally press firmly into the Parmesan mixture to ensure a thick, even coating.
  4. Heat olive oil and butter in a large cast-iron skillet or non-stick pan over medium-high heat. Add minced garlic and sauté for 30-60 seconds until fragrant and the butter foams and begins to brown.
  5. Place zucchini slices in the pan, leaving space between them. Fry for 3–4 minutes per side without moving them prematurely until a mahogany-colored crust forms.
  6. Remove the golden-brown slices to a wire rack to maintain crispness before serving.