"Fried" Zucchini

I love fried zucchini, but I never get around to making it, because I hate using a ton of oil to deep fry the zucchini. So, I got to experimenting and figured a way to pan fry zucchini without oil.

For the breading, I kept it vegan with some seasoned breadcrumbs and "I Can't Believe It's Not Butter." The hardest part was getting the breadcrumbs to stick to the zucchini. After trial and error, I figured out a way to get them to stick. Now you can enjoy these yummy snacks!

These little fritters came out so tasty and they didn't even need the extra greasiness. Give them a shot! They make for a great appetizer or side dish.

TOTAL TIME: 15minutes
SERVINGS: 4

INGREDIENTS:

• 2 sliced zucchinis (I actually used squash to make these, because that's just what I had at hand)
• 1.5  cups panko breadcrumbs
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 6 tbsp butter substitute

INSTRUCTIONS:

1. Using 4 tbsp of butter substitute, soften the zucchini in a pan (do not let it get too soft or mushy). 
2. Remove zucchini from the pan and place on a plate to the side (no need for a paper towel to collect the extra butter! It's what's going to help the breadcrumbs stick!)
3. In a bowl, mix the breadcrumbs, oregano, salt, pepper, and garlic powder
4. In the same pan, add 2 tbsp of butter substitute and pour in the breadcrumbs. Cook until the breadcrumbs are golden brown.
5. Remove the breadcrumbs and place in a bowl. 
6. Picking up one piece of zucchini at a time, dunk the zucchini in the breadcrumbs and ensure that it is completely coated. Continue to do the same until all the zucchini is coated in breadcrumbs.
7. Enjoy! (You can serve your zucchini with slices of lemon or marinara sauce)