Zucchini Parmesan Crisps

Sonnie Otto

By
@Sonnie_Otto

This also works well with an eggplant!

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
2Slice 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.
3Place 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.
4Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
5Bake 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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