Zucchini Parmesan Bites

Zucchini Parmesan Bites 1/2 cup vegetable oil 1 cup Breadcrumbs 1 tablespoon thyme 1 tablespoon paprika Pinch oregano Pinch garlic powder Pinch salt Pinch black pepper 1/2 cup grated Parmesan cheese 2 zucchinis, thinly sliced to 1/4-inch thick rounds 1/2 cup all-purpose flour 2 large eggs, beaten Heat vegetable oil in a large skillet over medium high heat. In a medium size bowl, combine Breadcrumbs, parmesan, thyme, paprika, oregano, garlic powder, salt, black pepper and set aside. Sift flour in a second bowl, and beat the eggs in a third bowl. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.