Zucchini Parmesan Crisps
A delicious appetizer or side dish for dinner!!! What a great way to use a glut of summer zucchini!
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
zucchini
or 2 medium-sized ones |
|
| ¼ | cup |
Parmesan cheese
heaping, shredded |
|
| ¼ | cup |
bread crumbs
panko bread crumbs (heaping) |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground to taste, |
*
|
| 1 | x |
garlic powder
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
zucchini
or 2 medium-sized ones |
|
| 59 | ml |
Parmesan cheese
heaping, shredded |
|
| 59 | ml |
bread crumbs
panko bread crumbs (heaping) |
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
kosher salt
|
|
| 1 | x |
black pepper
freshly ground to taste, |
*
|
| 1 | x |
garlic powder
optional |
*
|
Directions
Preheat oven to 400℉ (200℃).
Line two baking sheets with foil and spray lightly with Pam.
Slice zucchini into ¼ thick rounds. Toss with oil
In a wide bowl or plate, combine Panko, parmesan, salt, pepper, and garlic powder, if you are using.
Place rounds in parmesan crumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets, sprinkle any remaining crumb mixture over the rounds.
Bake for about 22 to 27 minutes until golden brown. No need to flip them during baking as she will crisp up on both sides.
Bon Apetit!
