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Herb and Whole Wheat Panko-Crusted Zucchini Spears

Herb and Whole Wheat Panko-Crusted Zucchini Spears


  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups whole wheat panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2 large zucchini, cut into thin spears

Recipe Preparation

  • 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.

Recipe by Marissa Lippert,Photos by Laura Loesch-QuintinReviews Section

Watch the video: How to Make Baked Zucchini Fries (June 2021).