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
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