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zucchini parmesean crisps

(2 ratings)
RUBYSCHEF avatar
Recipe by
Crystal Wilkinson
@RUBYSCHEF
Surprise, AZ

Love this recipe.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 30 Min

Ingredients For zucchini parmesean crisps

  • 2 lb
    zucchini or squash (about 2 medium-sized)
  • 1/4 c
    shredded parmesan (heaping)
  • 1/4 c
    panko breadcrumbs (heaping)
  • 1 Tbsp
    olive oil
  • 1/4 tsp
    kosher salt
  • freshly ground pepper, to taste

How To Make zucchini parmesean crisps

  • 1
    Preheat oven to 400 degrees. Line two baking sheets with foil that has been crumpled and spread back out 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.
  • 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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