Summer is the time to make the most of seasonal zucchini. And with that in mind, keep these Panko Zucchini in mind for a great appetizer this season. Zucchini rounds crusted in panko bread crumbs and lightly fried until golden and delicious!

---

With summer here, I’ve been focusing on easier dishes and lots of Appetizers. Just recently, I posted a super easy recipe for Garlic Permesan Crostini, which was a huge hit. And these Panko Crusted Zucchini bites are also a great dish that you will fall in love with this summer. It’s tender, crisp and delicious!

Don’t miss More Than 20 Summer Zucchini Recipes!

---

What Is This Panko Zucchini Like

• Difficulty – This is a relatively easy recipe to make. You have to make sure to follow the instructions carefully to make sure the coating sticks to the zucchini. Also, pay close attention when frying so you don’t burn the zucchini.
• Taste – These little bites are so delicious! The zucchini is so tender and the coating perfectly crisp. Great to serve with dips.
• Serving – As an Appetizer, this will serve 6 – 8 people alongside other nibbles.

---

Ingredients

• Zucchini – For this recipe, I used one medium sized zucchini. It was washed, ends trimmed and cut into about 1/2 inch thick rounds.
• Eggs – Eggs are used to coat the zucchini.
• Flour – I used all purpose flour to give the cheese a coating before the Panko bread crumb coating.
• Bread crumbs – This recipe used coarse Panko bread crumbs to coat the zucchini. It’s a coarse crumb that gives a great crisp coating.
• Seasonings – I kept it simple and seasoned the crumbs with just salt and pepper.
• Oil – I used sunflower oil to fry the mozzarella balls. But any vegetable oil will work.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Dry zucchini slices – Dry the zucchini slices with paper towels and set aside.
2. Whisk egg – In a medium bowl, whisk the two eggs. Set aside.
3. Combine bread crumbs and seasonings – In a large shallow bowl, combine the panko bread crumbs with the salt and black pepper. Whisk to combine.
4. Coat zucchini – Coat the zucchini slices in the flour, Then dip them in the whisked egg and coat them in the panko bread crumb mixture. Press the crumbs firmly onto the cheese so it sticks. Repeat for all the cheese.
5. Fry zucchini – Heat vegetable oil to about 1 inch in a large deep sided skillet. Fry the zucchini rounds for about 1-2 minutes and then flip over with a slotted spoon. Fry for a further 2 minutes or until they are golden and crispy. Remove with a slotted spoon and place on a large plate lined with paper towels.
6. Serve – Serve these zucchini pieces hot with your favourite dipping sauces.

---

Recipe Tips

• Cutting the zucchini – It’s best to cut the zucchini into about 1/2 inch thickness for this dish. If you slice them thin, they may burn while cooking.
• Press coating firmly – It’s important to firmly press the coating on the zucchini rounds to make sure they are completely coated. If not, the coating may fall off while cooking.
• Fry in hot oil – If your oil isn’t hot enough, the coating will absorb too much oil and become oily and greasy.
• Test one piece of zucchini – Test one piece of zucchini in the oil before adding all of them at one. If it sizzles, the oil is ready.
• Watch cooking time – These will cook quickly, in minutes. So, pay attention and don’t leave them unattended for risk of burning them.

---

Substitutions

• Zucchini rounds – You can opt for a different flavour by using eggplant. This vegetable cooks pretty much the same way as zucchini, so you wouldn’t have to change anything in the cooking
• Panko bread crumbs – You could use fine bread crumbs or any type of gluten free bread crumbs.

---

Serving

These Panko Zucchini rounds would go great with any of the following dips below!

• Sour Cream and Chive Dip
• Creamy Homemade Ranch
• Lemon Ricotta Dip
• Minted Yogurt Dip

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To See You Soon!