Zucchini Parmesan Crisps

★★★★★ 1 Review
Sonnie_Otto avatar
By Sonnie Otto
from Dickinson, ND

This also works well with an eggplant!

prep time 15 Min
cook time 30 Min


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

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.
  • 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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