Zucchini Parmesan Crisps Recipe

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Zucchini Parmesan Crisps

Jeanne Zidlicky

By
@GrannieJeanne

Marsha Mccall shared this on Facebook and my husband and I like this!


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Ingredients

1 lb
zucchini or squash (about 2 medium-sized)
1/4 c
cup shredded parmesan (heaping)
1/4 c
cup panko breadcrumbs (heaping)
1 Tbsp
olive oil
1/4 tsp
kosher salt
freshly ground pepper, to taste

Directions Step-By-Step

1
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
2
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb 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 breadcrumb mixture over the rounds.
3
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Healthy
Hashtags: #squash, #zucchini