Sunsetter Appetizer: Zucchini Parmesan Crisps

Just the right crunch with yummy parmesan and panko crumbs, these Zucchini Parmesan Crisps are SO tasty!   I was looking for something different to do with the overabundance of zucchini I had in the fridge.  We crunched our way through the entire batch in one meal!  They’d probably be a hit for an appetizer during sunsetters in your cockpit!

Zucchini Parmesan Crisps

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping) – I used more!
1/4 cup Panko breadcrumbs (heaping) – I used more!
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

ZucchiniCrisps

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with olive oil, coating well.

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.

Bake for about 22 to 27 minutes, until golden brown. (Don’t flip them  — they’ll crisp on both sides.)

Remove from oven & let cool for a couple of minutes, otherwise you’ll burn your tongue, like I did!!!  ENJOY!

Do you have a favorite zucchini recipe to share?  I love zucchini & I’m always on the lookout for new possibilities!  Please leave a comment with a link and share!  Cheers!  Jan

 

 

 

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