farmers market parmesan-crusted zucchini

This delicious recipe comes from the Farmers Market Recipes Handout given out this past weekend by the Northrim Bank sponsored cooking demo.

1 large zucchini, sliced in ¼” (for crispy) to ½” (for soft crispy outsides) slices
½ cup flour
2 eggs, beaten
½ cup panko breadcrumbs (or any other breadcrumbs, but beware of the partially hydrogenated fat typically found in bread crumbs)
½ cup shredded parmesan
Dip: Regular or light mayonnaise mixed with equal part Dijon mustard

1.  Preheat oven to 400F. 
2.  Put flour on a shallow plate and eggs in a shallow bowl. 
3.  Mix breadcrumbs and parmesan and chop by hand or in food processor to make uniform crumbs.  Put crumb mixture on a shallow plate. 
4.  Dip each zucchini slice in flour on both sides, coat with egg on both sides, then dip in crumbs on both sides (pat extra crumbs on if they don’t stick across the whole zucchini slice). 
5.  Put slices, 1/2” apart, on parchment paper on a baking sheet (you will be much happier if you invest in parchment paper; otherwise your breading will stick to the pan) and bake for 20-25 minutes until lightly browned.  Serve with dipping sauce.