Parmesan Crusted Zucchini Chips with Spiced Marinara Dip
WOW! Toasted Parmesan cheese + crunchy panko with fresh zucchini bites! The Italian seasoning + mild coconut oil lend to show case the vegetable - oh, don't forget the spicy marinara. So good!
What's not to love about little bites of garden fresh zucchini crusted in cheese + bread crumbs. This recipe is simple -the breading takes some time but once you have a system it will fly by + you will be chowing down soon enough.
It's a great appetizer - before any meal!
Parmesan Crusted Zucchini Chips
1/2 cup coconut oil (plus more if needed)
2 medium sized zucchinis, sliced in 1/4 inch slices
1/2 cup gluten free flour blend
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 cup Marinara sauce (this is our favorite store bought brand)
1/2 teaspoon or more red chili flakes
Heat a large non stick skillet over medium/high heat with the coconut oil.
Meanwhile, set up your breading station. The first shallow bowl should be the gluten free flour blend, salt + pepper - mixed together. The second shallow bowl is the two eggs - mix together. The final shallow bowl is the bread crumbs, Parmesan cheese + Italian seasoning - mixed together.
Taking one slice of zucchini at a time, dread into the flour + shake off any excess. The piece of zucchini should be lightly dusted without clumps. Dread in the egg + flip over to fully coat if with egg wash. Drip dry + transfer to the bread + cheese mixture. Press down slightly so it's sticks + forms a crust. Set aside on a plate, platter or baking tray.
When the pan of oil is heated - it sizzles when a drop of water or bread crumbs enter it. Turn the heat to medium low heat. Add in the zucchini chips - enough to fill the pan without the piece touching each other.
Cook on the first side for 1 minutes or so - or until it turns a toasted brown color. Flip carefully with a flat spatula. Cook again until that side is toasted brown. Remove to a drying rack.
Repeat until all the zucchini chips are fried.
Mix together the marinara sauce + red chili flakes - heat slightly before serving.
Optional: Sprinkle the chips with some coarse salt + more Italian seasoning.
Tip: If your oil in your pan gets too dark - pour it out + replace with clean new oil. If it appears there isn't much oil left in your pan, add more + let come up to temperature before frying more zucchini.
Paleo lovers - omit the Parmesan cheese.
This recipe was made #glutenfree