Recipe information
Yield
Makes 4 Servings
Ingredients
3
tablespoons extra-virgin olive oil
2
large eggs
1
1/2 cups whole wheat panko (Japanese breadcrumbs)
1
/4 cup grated Parmesan
1
tablespoon chopped fresh mint
1
tablespoon chopped fresh rosemary
2
garlic cloves, minced
Kosher salt and freshly ground black pepper
2
large zucchini, cut into thin spears
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Preparation
Step 1
Heat oil in a nonstick skillet over medium-high heat. Whisk eggs in a small bowl; set aside. Combine panko, cheese, mint, rosemary, and garlic; season with salt and pepper. Dip zucchini in eggs, then roll in panko mixture. Sauté zucchini, rotating, until golden brown, about 3 minutes per side.