Blackstone Crispy Parmesan Zucchini
I may or may not be slightly obsessed with this griddle recipe for Blackstone Crispy Parmesan Zucchini!
It’s literally SO simple, but sometimes those are best things in life, right?!
You can serve this as a side dish or just an easy snack, but either way dipping it in ranch or Caesar dressing is a must.
How to make Blackstone Crispy Parmesan Zucchini
First, slice two medium size zucchini into 1/4 inch, lengthwise slices.
You can use a sharp knife of course, but I am using my mandolin for even slices.
Also, I cut the ends off and didn’t use the edge slices as the coating doesn’t stick well.
I got 8 slices total with my two zucchini.
Next crack an egg in a bowl and beat it with a fork.
Then add 3/4 cup panko bread crumbs, 1/3 cup of parmesan cheese, kosher salt, pepper, and garlic powder in another bowl or plate.
Mix until combined and we are ready for the griddle or flat top grill!
Preheat the griddle to medium heat for a few minutes.
Then add some cooking oil of choice, I like using olive oil.
Dip each zucchini slice into the egg first, then coat with the panko mixture.
You may need to add a little more oil.
These cook pretty quick, about 2 to 3 minutes per side.
I added a little more oil after flipping them to ensure maximum crispiness 🙂
Blackstone Crispy Parmesan Zucchini are best served right away!
And with ranch or Caesar dressing for dipping 🙂
If you like Blackstone Crispy Parmesan Zucchini, you might also like these griddle recipes…
Blackstone Garlic Butter Corn
Blackstone Old Bay Chicken and Potatoes
Top 10 Most Popular Griddle Recipes
Blackstone Griddle Side Dishes
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Blackstone Crispy Parmesan Zucchini
Equipment
- Flat Top Grill/ Griddle
- Blackstone Griddle
Ingredients
- 2 medium size zucchini
- 1 egg
- 3/4 cup panko bread crumbs
- 1/3 cup shredded or grated parmesan cheese
- kosher salt, pepper, garlic powder (to taste)
- cooking oil of choice
- Optional: ranch or Caesar dressing for dipping
Instructions
- Slice the zucchini lengthwise, about 1/4 inch thick. Use a mandolin if possible for even slices. You should get 8 slices total.
- Crack the egg in a bowl and beat with a fork. Put the panko, parmesan, kosher salt, pepper, and garlic powder in a separate bowl or plate, mix until combined.
- Carry everything to the griddle, preheat the griddle to medium for a few minutes.
- Add some cooking oil to the griddle, dip each zucchini slice into the egg, then coat with the panko mixture and place them on the griddle. Add more oil if needed.
- Cook 2 to 3 minutes per side, you may need to add more oil after flipping them. Serve with ranch or Caesar dressing for dipping.
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