Ingredients:

  • 2 medium Zucchinis (approx. 500g), sliced into 1/8-inch rounds
  • 1 tsp (6g) Kosher Salt
  • 1 cup (90g) Freshly Grated Parmesan Cheese
  • 1/2 cup (50g) Fine Panko Breadcrumbs
  • 1/2 tsp (1g) Garlic Powder
  • 1/2 tsp (1g) Smoked Paprika
  • 1/4 tsp (0.5g) Freshly Ground Black Pepper
  • 1 Large Egg, beaten

Instructions:

  1. Slice the zucchini into 1/8 inch rounds. Aim for uniformity so they finish cooking at the same time.
  2. Place the rounds in a single layer on paper towels. Sprinkle them evenly with the 1 tsp of kosher salt.
  3. Let them sit for 15 minutes. until beads of water pool on the surface. Note: This is the osmosis at work.
  4. Blot the rounds firmly with more paper towels. They must be bone dry, or the coating will slide off.
  5. Whisk the egg in one shallow bowl. In the second bowl, mix the parmesan, panko, garlic powder, paprika, and pepper.
  6. Preheat your oven to 425°F (220°C). Prepare your baking sheet with the wire rack on top.
  7. Dip a zucchini round into the egg, let the excess drip off, then press it firmly into the cheese mixture.
  8. Arrange the coated rounds on the wire rack in a single layer. ensure they aren't touching for better airflow.
  9. Bake for 20-25 minutes. until the crust is deep golden brown and rigid. Note: They will crisp up further as they cool.
  10. Remove from the oven and let them sit for 2 minutes before serving.