Zucchini Parmesan Crisps
Crispiness is achieved by placing the coated slices directly on the baking sheet – a sheet that has been sprayed. I served with homemade ranch dressing.
Dovetaiing Tip: Use the zucchini you sliced day 2 for todays crisps.
|2||medium zucchini (about 1 pound total)|
|1 tablespoon||olive oil|
|1/4 cup||freshly grated parmesan (3/4-ounce)|
|1/4 cup||plain dry bread crumbs|
|freshly ground black pepper|
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.