Ingredients:

  • 3 Medium Zucchini (700g), sliced into 1/2 inch rounds
  • 1 tsp Diamond Crystal Kosher Salt
  • 100g freshly grated Parmesan cheese
  • 50g Panko breadcrumbs
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 2 tbsp Extra Virgin Olive Oil

Instructions:

  1. Arrange zucchini rounds in a single layer on paper towels and sprinkle evenly with kosher salt. Let sit for 10-12 minutes until moisture beads appear.
  2. Firmly pat the tops of the zucchini dry with a clean towel to remove all surface water and excess salt.
  3. In a large bowl, whisk together the grated Parmesan, panko, smoked paprika, garlic powder, and black pepper.
  4. Drizzle olive oil over the zucchini rounds and toss to coat. Press each round firmly into the cheese and breadcrumb mixture until both sides are heavily coated.
  5. Place zucchini on a wire cooling rack set over a baking sheet. Bake at 425°F (220°C) for 20 minutes until the crust is golden-brown and mahogany-colored.