Thin zucchini slices are coated in a Panko and cheddar crust and lightly fried til crisp. Serve with a ranch dip.
Prep breading station: Place flour, salt and pepper in 1 dish, beaten egg in 2nd dish, mix cheese and Panko in 3rd dish. Coat each zucchini slice in flour, shake off excess. Dip in egg, then press into Panko. Set aside on a platter while breading the remaining chips (do not stack).
Heat oil in large skillet, over medium heat. Cook in small batches until crust is golden and zucchini is slightly soft inside.
Serve with ranch dressing for dipping.