Nonstick cooking spray
1/2 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 1/2 cups panko breadcrumbs (See Cook's Note)
1 pound zucchini (2 to 3 small to medium zucchini), cut into 1/4-inch-thick rounds
1 1/2 cups shredded Mexican-blend cheese (about 4.5 ounces)
1/4 cup sliced pickled jalapenos
1/2 cup sour cream
1 cup pico de gallo or salsa
1 small avocado, diced
1 radish, thinly sliced
A small handful cilantro leaves and tender stems
A small handful cilantro leaves and tender stems
1 lime, quartered
Some panko breadcrumbs are coarser then others. Rub the breadcrumbs with your fingers to make them finer, which will help them coat the zucchini pieces better.