Frank's Red Hot sauce for drizzlingadd as much as you'd like!
½cupgrated mozzarella cheeseextra if desired
Instructions
Pre-heat oven to 450 degrees F.
Slice zucchini into 1/4 inch rounds.
Set up a small bowl of whisked egg and place panko and flour, respectively, on small plates.
Mix the garlic powder, sea salt, and cayenne pepper into the panko.
Pat zucchini slices dry and, working in batches, dredge the discs in flour. Dip the floured zucchini discs in the egg mixture, then the panko. Repeat for all, coating evenly and pressing the panko mixture into the disc as needed.
Place in a single, even layer on a baking sheet spritzed or rubbed with oil.
Bake until browned and crisp, approx. 25-30 minutes on the center rack. For extra even crisping, feel free to flip them over halfway through the cooking process. This isn't a must but I like to do this when time permits!
Once they're golden and crispy, remove from oven and top with a drizzle of red hot sauce and a sprinkling of cheese.
Return to the oven and continue to bake (or switch it to broil if you'd like!) until cheese is hot and melty.
Sprinkle with chopped parsley for an optional garnish and dive in while they're HOT with your favorite dressing or dip! I like to add red hot sauce to ranch dressing - so good!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!