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Makes 40

Cooktime 15 mins Preptime 10 mins

DESCRIPTION: Bite-sized pizza snacks that pack in flavour and veggies

INGREDIENTS:

1/3 (50g) plain flour

2 eggs, lightly whisked

1 1/4 cups (95g) panko breadcrumbs

2 zucchini (about 250g each), cut diagonally into 5mm-thick slices

Olive oil, to shallow-fry

1/2 cup (125ml) tomato pasta sauce

1 tsp dried oregano

1 1/4 cups (125g) shredded mozzarella

1/4 cup (20g) finely grated parmesan

1/2 red capsicum, finely diced

2 tbs shredded basil leaves

Step 1 of 3

Place flour, egg and breadcrumbs in separate shallow bowls. Dip zucchini in flour, shaking off excess. Dip in egg, then into breadcrumbs, pressing firmly to coat. Transfer to a large baking tray.

Step 2 of 3

Add enough oil to a large frying pan to come 3mm up the side of the pan. Heat over high heat. Cook zucchini, in batches, for 2 mins each side until golden and crisp. Transfer to a plate lined with paper towel.

Step 3 of 3

Position a rack 10cm from the oven grill. Preheat grill on high. Arrange zucchini on 2 baking trays. Top each slice with 1/2 tsp pasta sauce and a little oregano. Top with mozzarella, parmesan and capsicum. Cook under the grill, in batches, for 2 mins or until mozzarella melts and is golden brown. Set aside to cool slightly. Serve with bas