Ingredients:
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 eggs, beaten
2 medium zucchinis, sliced into rounds
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper to taste
Olive oil for frying
Tuscan-Inspired Drunken Noodles
Cheesy Potato Rolls with Crispy Cabbage
Instructions:
In a shallow dish, mix together the cheddar cheese, Parmesan cheese, flour, garlic powder, paprika, salt, and pepper.
Dip each zucchini round into the beaten eggs, then dredge it in the cheese mixture, ensuring it’s evenly coated.
Heat olive oil in a skillet over medium heat.
Place the coated zucchini rounds in the skillet in a single layer, being careful not to overcrowd the pan.
Cook for 2-3 minutes on each side, or until golden brown and crispy.
Remove the cooked zucchini rounds from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot as a delicious snack, side dish, or light main course, accompanied by a fresh salad