Cheryl J
Chef Extraordinaire
Tweeked a bit from the following recipe. I've made these several times and they are so good!
The only things I did differently was to cut the zucchini into rounds instead of lengthwise slices because they are easier to turn and brown while frying, and I added a bit more garlic powder. I also used fresh parsley instead of dried, just cuz that's what I had and needed to use it up.
I love these with ranch dressing - somehow the pic above looks like a huge bowl of ranch...it's only a 3" diameter tiny bowl, don't know how it ended up looking so big in the pic.
Parmesan Fried Zucchini Recipe - Allrecipes.com
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