The zucchini recipe trend is continuing. I am working to find more and more inventive ways to use this wonderful vegetable. When I am making "fried" zucchini, I normally use my Southern Summer Squash recipe, simply swapping the zucchini in for the yellow squash, for a delicious un-fried zucchini. While this is wonderful and easy, I wanted to branch out a little more last week and find a new way to make baked zucchini resulting in a crisper zucchini chip. This recipe uses panko to make a crisp outer coating without a heavy batter. These chips were fantastic! Crisp, light, delicately seasoned and the flavor of the fresh zucchini came shining through. Perfection! 1-2 Zucchini 1/2 Cup All Purpose Flour 3/4 teaspoon Salt 3/4 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 2 Eggs 1 Tablespoon Water 1 1/4 Cup Panko Bread Crumbs 5 Tablespoons Vegetable Oil 1. Slice the zucchini into 1/8"-1/4" thick slices. 2. Prepare your dredging bowls. Fill t
"Modern Southern Cook"