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Makes 4-6 Servings

3 Medium Sized Zucchini

1 Egg

1/4 Cup Flour

1 Tbsp Louisiana Red Beans & Rice

1/2 Cup Panko Breadcrumbs

1/2 Cup Shredded Parmesan Cheese


Clean off you zucchini, trip off the ends and discard and cut them into slices a little over 1/4” thick.

Set up your dipping station with flour and Louisiana Red Beans & Rice seasoning in one…

The egg and a splash of water in the next…

And, panko breadcrumbs in the last.  You can also use regular breadcrumbs, but I love the texture of using panko.

Now, lightly coat the zucchini slice on both sides in the seasoned flour.

Dip into the egg wash…

And Coat with Panko.

Place all coins onto a sheet pan or a sheet pan with a rack.  The rack helps circulate the air all around the coins and makes them especially crispy.

Top with parmesan cheese, 

and bake for 25-30 minutes.  

Allow to cool slightly and enjoy with your favorite sauce to dip!

Share some with friends and family!

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