Zucchini Parmesan Crisps

Sonnie Otto

By
@Sonnie_Otto

This also works well with an eggplant!


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Prep:

15 Min

Cook:

30 Min

Ingredients

1 lb
zucchini (approx 2)
1/4 c
shredded parmesan
1/4 c
panko bread crumbs
1 Tbsp
olive oil
1/4 tsp
salt
dash(es)
pepper

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.
3
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.
4
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
5
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.)

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