Zucchini not so fried! When we're dinning out one of my go-to appetizers is fried zucchini. Whats there not to love about deep fried. Well...I took it as a challenge to revise the original recipe into a less carb and gluten free option. I thought it would be even better if I could omit the deep frying. Here's the final recipe that met with my family and friends approval. The featured product is a new discovery, diffrent from it's original, Ian's Italian Panko. RECIPE: Cut approximately 3 cups of zucchini rounds. In a bowl crack 3-4 eggs and whip in 3-4 (heaping) tablespoons of mayonnaise. (If you're watching fat content...you can substitute with low-fat mayo) I found using mayo creates a thicker viscous batter which helps bind the Panko crumbs to the zucchini rounds. Dip (raw) rounds in the egg/mayo batter followed with a dip into the Panko crumbs. Lightly pat off the excess crumbs. Bake on a greased cookie sheet at 350 ...