zucchini parmesan crisps
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Ingredients For zucchini parmesan crisps
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1 lbzucchini or squash (about 2 medium-sized)
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1/4 ccup shredded parmesan (heaping)
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1/4 ccup panko breadcrumbs (heaping)
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1 Tbspolive oil
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1/4 tspkosher salt
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freshly ground pepper, to taste
How To Make zucchini parmesan crisps
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1Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
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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. 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.
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3Bake 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.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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