Panko-Crisp Zucchini Parmesan Sliders
These Panko-Crisp Zucchini Parmesan Sliders are crunchy, cheesy, and fresh—perfect as a snack, appetizer, or light meal packed with flavor and texture!
Servings: 4 servings
Ingredients
- 2 medium zucchinis sliced into 1/4-inch rounds
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 large eggs beaten
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- Fresh basil leaves for garnish
- Sliced provolone cheese for topping
Instructions
Prepare the Zucchini Rounds
- Wash the zucchinis thoroughly, then slice into 1/4-inch thick rounds. Pat dry with paper towels to remove excess moisture.
Set Up Your Breading Station
- Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper.
Coat the Zucchini
- Dredge each zucchini round in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko-Parmesan mixture.
Cook the Zucchini Rounds
- Heat olive oil in a large skillet over medium heat. Add zucchini rounds in a single layer without overcrowding. Cook 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
Assemble the Sliders
- Place one zucchini round on a serving plate, top with a slice of provolone cheese, then another zucchini round to make a sandwich. Optionally, warm briefly in oven or under broiler to melt cheese.
Garnish and Serve
- Garnish each slider with a fresh basil leaf. Serve warm and enjoy!
Equipment
- Large Skillet
- Three Shallow Bowls
- Paper Towels
Notes
- Slice zucchini evenly for uniform cooking and crispiness.
- Pat zucchini dry before breading to ensure coating sticks and stays crispy.
- Use moderate heat and avoid overcrowding the pan to prevent sogginess or burning.
- Try baking at 425°F for 15-20 minutes for a lighter version.
- Store leftovers in airtight container in fridge for up to 2 days; reheat in oven to restore crispiness.