Ingredients

1 cup Panko breadcrumbs
1/2 cup Parmesan cheese freshly grated
salt and freshly ground black pepper
4 zucchinis quartered lengthwise
1/2 cup Kialla Organic Plain Flour
2 large eggs beaten
2 tbsp fresh parsley chopped

Method

1. Preheat the oven to 180 degrees.
2. Coat a cooling rack with non-stick spray and lay with a baking sheet, set aside.
3. In a large bowl combine Panko breadcrumbs, parmesan; season with salt and pepper. Set aside.
4. Working in batches, coat zucchini in flour, dip into eggs and cover in panko mixture, pressing to coat.
5. Place zucchini onto prepared baking sheet and place in the oven to bake for 20 – 22 minutes, or until golden brown and crisp.
6. Serve immediately, garnished with parsley, alongside your favourite dipping sauce.
7. Enjoy!