Summer zucchini is bountiful right now. And if you (or your neighbors) have a garden, you're likely loaded down with the green stuff. Here's how to put it to delicious use.
- About 1 lb. zucchini
- 1/2 c. Italian-seasoned panko bread crumbs
- 1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
- 2 eggs
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