Zucchini Parmesan Crisps

★★★★★ 1 Review
GrannieJeanne avatar
By Jeanne Zidlicky
from Green Cove Springs, FL

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


  • 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

How To Make

  • 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.)

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