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zucchini parmesan crisps

(3 ratings)
spatdi avatar
Recipe by
Susan Din
@spatdi
Houston, TX

This was my original pin on pinterest. I think you'll agree it's a delicious and easy zucchini recipe. Another great use for that abundance of homegrown zucchini! Original source: Blackjack Bakehouse. http://blackjackbakehouse.com/home/2011/7/20/zucchini-parmesan-crisps.html I

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(3 ratings)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For zucchini parmesan crisps

  • 2 md
    zucchini
  • 1/4 c
    panko bread crumbs
  • 1/4 c
    shredded parmesan cheese
  • 1 Tbsp
    olive oil
  • 1/4 tsp
    salt
  • fresh cracked black pepper to taste

How To Make zucchini parmesan crisps

  • 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.
  • 3
    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.
  • 4
    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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