Zucchini Parmesan Crisps

Serves: 4

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.

Prep Time:
Cook Time:
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cooking spray
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
1/8 teaspoon salt
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.

Source: foodnetwork.com

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