“My absolute favorite way to use our fresh garden zucchini!”

Submitted by Marketing Director, Chelsea Venables



  • 2 medium zucchini
  • 1 cup all-purpose flour
  • 1 Tablespoon garlic powder
  • 3 large eggs
  • 1 1/2 cups Panko breadcrumbs
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 450 degrees. Line two baking sheets with parchment paper.
  2. Slice the zucchini into rounds
  3. Add flour and garlic powder to a large sealable plastic bag then add the sliced zucchini, seal the bag and shake until well coated
  4. In a shallow dish, whisk together the eggs with a pinch of salt and pepper
  5. In a separate shallow dish, whish together breadcrumbs and grated Parmesan cheese.
  6. Shake off the excess flour from the zucchini rounds and dip each into the egg and then breadcrumb mix- be sure to cover completely
  7. Arrange zucchini on prepared baking sheets in a single layer
  8. Bake for 20-25 mins or until they are golden brown and crispy.