Zucchini Parmesan Crisps

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings, serving size 1/2 cup
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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.

Per Serving:

(serving size, 1/2 cup)

Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C

Good Source of: Calcium, Manganese, Vitamin B6, Protein


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Chardonnay

Rich, buttery white wine

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4.4 351
This is not very healthy.  I also had to use more breadcrumbs and oil.  Next time I will adjust, by using coconut oil and coconut spray...also each stove is different (we have gas)....although it is a great idea..I will continue with this idea with my adjustments. item not reviewed by moderator and published
This were sooooooooo GOOD!!!!! I used coconut oil instead of olive oil and used coconut oil spray instead for the pan. I used Italian bread crumbs with no salt and pepper. I baked at 450 but oven vary so will only cook for 20 minutes next time as some of mine were charred on the bottom but still delicious. Awesome recipe!!!!!  Thanks item not reviewed by moderator and published
looks like a replacement for popcorn while watching a movie! item not reviewed by moderator and published
I will try it this summer. item not reviewed by moderator and published
<span>Not thrilled at all - I usually read comments FIRST but was in a hurry - and with 348 reviews and 4 1/2 stars, I just trusted it. First of all, 2 medium zucchini cut 1/4 inch thick are going to need TWO baking sheets. And I was precise and my zucchini was medium. The mixture was NOT enough, and there was not enough oil to make the mixture stick. That's three mistakes before they even went in the oven. </span><div><span><br /></span></div><div><span>So the concept is good, I plan on retrying after reading the comments - but then I think ratings should be based on the recipe, not on how good they are after we FIX the recipe. I'm also pretty sick of gorgeous photos that don't reflect the actual recipe. Seriously, there was not nearly this amount of topping on mine and that was AFTER I gave up on the dipping and just spread them in a layer and sprinkled the topping on top.</span><br /><br /><span>Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe.html?oc=linkback</span></div> item not reviewed by moderator and published
Has anyone ever tried to make this without the breadcrumbs?  Would it still work?<br /> item not reviewed by moderator and published
I like the idea it was a healthy snack.  Can't wait to make them again item not reviewed by moderator and published
Absolutely outstanding. As other reviewers recommended, I added some garlic powder to the dry ingredients, used a bit more olive oil to moisten the zucchini before applying the dry stuff, used panko rather than regular bread crumbs, skipped the salt but added extra black pepper, and baked at 400* for 30 minutes. item not reviewed by moderator and published
You don't really mean "an excellent source of Molybdenum" do you?? item not reviewed by moderator and published
I followed the exact recipe and dipped them in plain greek yogurt and they were SO good! item not reviewed by moderator and published
These came out absolutely amazing. No adjustments needed. item not reviewed by moderator and published
They came out delicious but I had trouble getting the coating to stick to the zucchini! Can someone help me figure out why? item not reviewed by moderator and published
I would use a zip-lock type bag just to speed up the process. Also, I would use a vegetable slicer instead of a knife. Would cut the time for prep way down. item not reviewed by moderator and published
Me and my kids love this so much. item not reviewed by moderator and published
They were great. every1 loved them. I used italian bread crumbs and omitted the salt. item not reviewed by moderator and published
One of my favorite zucchini recipes now. Be careful with the salt, I use about 75% of what it calls for. And the thickness should be about 3/8". item not reviewed by moderator and published
First time really didn't like them, did again with panko and parm, much better. item not reviewed by moderator and published
My family loved these!!! I cut the zucchini potato chip thickness and seasoned with a little pepper and garlic. I also used but 1 tsp of olive oil. These were crunchy and tasteful. Will most definitely be making these again and plan on trying this with eggplant. item not reviewed by moderator and published
I made these with my 4 year old nephew and he loved doing the prep. They did not come out as crispy as I would have liked but I will try making them again. item not reviewed by moderator and published
These tasted great. I used seasoned breadcrumb instead and added garlic powder, too. I also used yellow zucchini instead of green. I watched the video to make sure you weren't supposed to turn them over. But not turning them resulted in them being very dark on the bottom but not on top. I didn't let them burn and put them on the top rack for a quick broil, but next time I would adjust accordingly and either flip halfway or leave time to broil at the top of the oven so the top gets done. I added some extra parm on top before baking, too. item not reviewed by moderator and published
I make these often, we love them. I add a bit less of the bread crumbs and a bit more cheese, that makes them have less carbs. 1/4 teaspoon Italian seasoning 1/4 teaspoon garlic powder. They are awesome. item not reviewed by moderator and published
I think I made the slices too thin. I put them at 450 for about 22+ minutes and they still kind of burnt. I will make them again but I will make sure I take them out sooner. item not reviewed by moderator and published
healthy snack..can we cook this in a microwave? item not reviewed by moderator and published
They turned out soggy and tasted like burnt breadcrumbs. item not reviewed by moderator and published
My husband and I aren't huge fans of zucchini but my friend gave me some left over from her garden. I remembered I had this recipe on pinterest, so we gave it a try. These were so good, i wished I had made more!! So easy and delicious! item not reviewed by moderator and published
Awful!!!!! item not reviewed by moderator and published
I do this with the zucchini I grow on my patio. yummi! item not reviewed by moderator and published
I make these all the time...so good! item not reviewed by moderator and published
Great recipe, I think salt is not needed due to the Parmesan cheese (and I love salt ) Can be added afterward if needed. Thinner slices of zucchini are better, and I use pinko crumbs instead. Every time wonderful! Everyone eats them all up! item not reviewed by moderator and published
I like that this recipe is baked but it calls for real food ingredients. We are not fond of fat free cheeses, and this looks like a good way to make zucchini taste scrumptious with a few simple ingredients. item not reviewed by moderator and published
Great recipe. My husband and I eat them often as a snack, side dish and an appetizer. YUM! item not reviewed by moderator and published
I used this recipe for eggplant _ it is delicious! Great healthy snack! item not reviewed by moderator and published
These are really good - had a zucchini that we were trying to figure out what to do with and found this recipe, so I decided to throw these together today. My wife and I loved em ^_^ item not reviewed by moderator and published
I used to make these for my kids when they were little (16 years ago). Only then I called it peanut butter play dough because they could play with it and eat it. I use about 1/2 the amount of honey. It's a great recipe because it's easy and good for you! item not reviewed by moderator and published
This was a home run! I followed the recipe exactly, but used half panko bread crumbs. I served it as a side dish, and everybody gobbled it up in no time! item not reviewed by moderator and published
Burned! not even 30 mins! little black circles.....great. item not reviewed by moderator and published
I loved it! Just picked cucumbers and zucchini from my garden today, I used coconut oil since I don't use Pam, and also made a tzatziki sauce to go along. A wonderful non-fried combination!! http://www.foodnetwork.com/recipes/claire-robinson/easy-tzatziki-recipe.html item not reviewed by moderator and published
Made this tonight, will make a few changes next time--oven at 425 degrees(not 450); Spray cooking sheet VERY thoroughly(they stuck a little); combine sliced zucchini and crumb mixture in a bowl then place zucchini on sheet using remaining crumbs to sprinkle over top of zucchini. Bake 25-30 minutes. 5 stars! item not reviewed by moderator and published
This is so good!! I had left veggies and made this recipe. Will be making this again and again! item not reviewed by moderator and published
I couldn't remember if I ever rated this. I tried to find me but there are tons of reviews. I highly recommend this recipe I made it many times My granddaughter she is 18 loves me making these Give this a try. item not reviewed by moderator and published
Very good recipe! My husband, who is not fond of most vegetables, enjoyed this. They were crisp on the outside &amp; moist on the inside. Not overly seasoned or bland. Just right. item not reviewed by moderator and published
My neighbor grew and had a lot of zucchini, and happily sent some my way. I needed a 30 minute recipe. I saw this recipe and had nothing to lose. It was awesome!!! Gave a slice to my pooch after checking if it was safe for dogs (he loved it of course). item not reviewed by moderator and published
I was skeptical at first... I thought I have nothing to lose.... I am so glad I tried this recipe.... I love fried zucchini.... And this is as close as you can get to the real deal... My daughter is trying to eat healthier, and at 13... She just loved it... Also knowing it was better for her made it that much tastier... item not reviewed by moderator and published
these got mixed reviews in my house. I had to double the amount of olive oil to get the bread &amp; cheese mixture to stick. they were very good and crispy when they first came out of the oven. however, after sitting out for a mere 10 minutes while I completed the rest of the meal, the flavor of the parmesan became too overpowering and they got mushy quickly. I will definitely make these again using a higher ratio of breadcrumbs to cheese. these are also good because you can add your favorite herbs or spices easily to the breadcrumb mixture. I suggest garlic powder, dried thyme and a pinch of smoked paprika. item not reviewed by moderator and published
When I made the first batch, I found that the zucchini was too watery and getting too brown on top, and I had to remove from the oven prior to suggested cooking time-maybe it was my oven. Found the zucchini/parm mix not as flavorful as would have liked, although we scarfed them up. Second batch, added granulated garlic to parm mix then put on top of zucchini. Popped them in the oven for a few minutes while topping browned, then turned down heat to 400 and let them cook to the full cook time. Much better because they were a little dryer on the bottom and crispy on top. Thanks Ellie for a lower calorie "fried zucchini" option. item not reviewed by moderator and published
Really enjoyed these. Used panko breadcrumbs and I did not add any salt. This recipe is much better than another one on this site (fried zucchini strips). Need to go buy more zucchini ASAP! item not reviewed by moderator and published
I made these last night with a fresh from the garden zucchini and they are very tasty. I cut the slices a little thinner than 1/4 inch and tossed well in the olive oil. Crumbs coated the slices very well. Hold the salt! The parm has plenty. Should have known that. Will definitely make these again. Crispy and delicious! item not reviewed by moderator and published
I used garlic and herb breadcrumbs. This is an awesome recipe! I will be making it again very soon! item not reviewed by moderator and published
I crushed garlic and cheese croutons, added crumbled blue cheese, and shredded swiss cheese then baked. The croutons had salt so I didn't need to add more. They turned out amazing! item not reviewed by moderator and published
Delicious little bites! item not reviewed by moderator and published
Loved it and today I had some leftover mix of crumbs and cheese and decided to use it with tomatoes and bake them all together. Perfect meal for my grandson. item not reviewed by moderator and published
These were very good! I had trouble getting the breading to stick, so I coated the slices in egg before breading them. This solved the problem of the crumbs not sticking. item not reviewed by moderator and published
Yummy, but not as crispy as I'd hoped. I do like to eat them, though. item not reviewed by moderator and published
These got mixed reviews. My boyfriend loved them, but they were too salty for my taste (even though I eliminated the salt). Also, I had to almost triple the amount of oil in the parmesan/bread crumb mixture to get it moist enough to stick to the zucchini. If I make them again, I might cut the slices a bit thicker, and I'll definitely make sure the bread crumbs are salt-free. item not reviewed by moderator and published
These overall are okay. I did a combo of both zucchini and yellow squash - and the yellow squash was soooo much better...and this comes from someone who does not care for either. Having said that, I was at least willing to try zucchini - which says a lot, having never been a fan in any capacity. Such, this is a great way to at least get people (adults and/or kids) to at least explore a new vegetable. Though both were eaten straight, using a fat-free or light dipping sauce (Ranch or a comparative) would further enhance the experience. item not reviewed by moderator and published
Made these last night and the entire family did not care for them........texture was the issue. item not reviewed by moderator and published
Excellent! So tasty. Excellent healthy side dish to any meal!! item not reviewed by moderator and published
Easy to make and taste super yummy! item not reviewed by moderator and published
Delicious! Great replacement for friend zucchini. Crispy and soft in the center. Yummy! item not reviewed by moderator and published
The recipe as printed is pretty high in sodium, which makes it not so healthy as it looks at first glance. Here is how I am going to make them tonight. I am going to use Mrs. Dash instead of the salt, and Panko instead of the bread crumbs. Bread crumbs are pretty high in sodium. This way, I can still have the parm by using just half the amount w/o the high sodium content of the original recipe. The original recipe is around 10% of the recommended daily requirement. That is a lot when you consider the entire day's food allowance. They look wonderful, and I can't wait to see if my version tastes as good as others have said. I will come back and review again after I make them. item not reviewed by moderator and published
this was great. i made it with a mayo sauce with cayenne, italian herbs, and pepper item not reviewed by moderator and published
YUM. I added a little more cheese and powered rosemary -which really works on zucchini. I tried cutting some 1/4 inch thick and some thinner, I like the thinner better. Also used corn flake bread crumbs (bought) to make this gluten free, couldn't tell the difference. Adding the rosemary takes this 4 star recipe to a 5 star. item not reviewed by moderator and published
Love this! I make this all the time. item not reviewed by moderator and published
Wow! Reminded me of fried zucchini at our favorite Greek restaurant, but without the guilt! This is a must try! item not reviewed by moderator and published
Very, very good and easy to make! I plan to try this with yellow squash and green tomatoes also. item not reviewed by moderator and published
It was really hard to stop eating these. I made a double batch for 2 people and after my son tasted them, he said, "Ok, Mom. This is my pan. You can have that one." I used Cotija cheese because I had no parmesan and have substituted this before. I also used 1/2 celery salt and the other half regular salt. Maybe a little more than called for. EXCELLENT RECIPE! Thank you so much. item not reviewed by moderator and published
No leftovers after dinner but next time I will cook more as the quanity was not enough. A keeper! item not reviewed by moderator and published
not what I expected. coating falls off item not reviewed by moderator and published
Honesty, I have never been a fan of Zucchini, but I tried this recipe and it was fantastic. I tried it because my wife wanted them, and she thought they sounded good. They were great. I found a new healthy snack that I won't feel guilty about eating. item not reviewed by moderator and published
Delicious! I made them for my boyfriend and he was skeptical at first. Once he tasted them he thought they were so yummy. item not reviewed by moderator and published
I made these tonight with the following changes: Sliced the zucchini less than 1/8inch. I only did this because I had a veggie slicer and that was the only thickness option. I also used the grated Parmesan that looks like powder because I knew this would stick better with the oil. I coated the zucchini by throwing the slices in a Ziploc and mixing the oil in with them. I mixed the parmesan with italian bread crumbs, salt and pepper in a bowl. I was able to coat multiple slices at one time like this. Then I baked at them at 400 for about 20min and they came out perfect. Some of the slices burned because they were too thin. I think the only thing I'd change next time is to not use as much parmesan. They came out super rich which was great, but I like just a little bit of flavor :). I will definitely be making these more often and using different seasoning! item not reviewed by moderator and published
I really enjoyed these! I'm not sure that my ratios were correct for everything, but that' just how I cook. I tossed the slices in a bag with olive oil then coated them with the mixture. It did't stick too well but it was enough that it kept the zucchini slices from sitting directly on the pan, which I think is what might keep them from getting soggy. ? I also put the remaining mixture on top to give them a bit more crunch and it was very perfect. I can't wait to have these again! item not reviewed by moderator and published
Excellent! I sprinkled with salt to remove excess moisture and added crushed red pepper flakes (like you put on pizza) and they were crisp and spicy! item not reviewed by moderator and published
Awesome! Even the husband who hates veggies loved this. I used as a side dish with dinner. Didn't have bread crumbs so I used crushed Ritz crackers instead. You'll want to flip the zucchini over halfway through so it doesn't get too brown on the bottom. Yummy! item not reviewed by moderator and published
This recipe was just not what we were looking for in flavor. Zucchini was soggy but maybe if I followed some of the other review suggestions it would be more palatable. Just not a recipe for this family. I might try it again because I love zucchini and Parmesan cheese, maybe if I use eggs instead of olive oil it might be better and also it is important to cut pieces evenly. item not reviewed by moderator and published
I used what I had. Fresh Romano run through a mill mixed with a little Parmesan. All I had was panko crumbs. WThey, I finely diced a small small shallot and threw it in with the zucchini and olive oil. Yummy! super crunchy and the meat of the zucchini was like butter. I'll do the same to the 2 other zuks I have in my fridge for lunch tomorrow! item not reviewed by moderator and published
Light, flavorful and delicious. I used panko bread crumbs to give it a little extra crisp and sliced them very thin. They were not soggy at all. I would think what would make them soggy is if you use too much cooking spray on the baking dish. Will definitely make them again. item not reviewed by moderator and published
Love making these!! item not reviewed by moderator and published
these were delicious! we ate every last bite. I did use italian seasoned panko breadcrumbs (which I think make everything better). I did not have an issue with them turning out soggy, they were crisp and browned and delicious! item not reviewed by moderator and published
I love both zucchini and parmaesan, but these were "just ok" for me. Would rather have the zucchini raw with a little balsamic vinaigrette, or better, dipped in the vinaigrette &amp; grilled. Wouldn't make this again. item not reviewed by moderator and published
To those that turned out soggy, preheat your baking sheets first and then place zucchini on them I do this with eggplant and it comes out nice and crispy each and every time item not reviewed by moderator and published
Easy to make and really tasty. Mine didn't turn out soggy, but I can see how that could happen if too much oil is used. I also didn't use olive oil but safflower instead. A new favorite snack for me! item not reviewed by moderator and published
Were way too soggy, oily and extremely salty. Concept seemed great but a complete waste of Zucchini. item not reviewed by moderator and published
These weren't crispy at all. Soggy and bland. Waste of a good veggie. item not reviewed by moderator and published
I make these all the time!!! Love them and so much healthier than frying them in butter with egg and crackers like my mom did when I was a kid! item not reviewed by moderator and published
Deeeelish! item not reviewed by moderator and published
These were so good! I added smoked paprika and a little smoked sea salt. I served them at a family dinner party with some homemade Dill dip on the side. These were good on their own or with the dip! item not reviewed by moderator and published
This was a very tasty snack! I am doing the low carb thing so I omitted the bread crumbs and added a little extra parmesan cheese. I also use a stone baking pan and the zucchini did get stuck so next time I think I will try a silicone liner. I will defiantly be having this again very soon. item not reviewed by moderator and published
Tasted awesome. Great way to change up zucchini. Although make sure your cuts are uniform or you'll have thinner ones burn or thicker ones not crisp. item not reviewed by moderator and published
These were great! I used Romano cheese instead of Parm and Panko breadcrumbs, because I had both on hand and didn't feel like running out to the grocery store. I baked on a stoneware sheet and both sides ended up crispy and browned. My boyfriend couldn't stop eating these -- and they're easy enough that they'll probably become a go-to snack for us on movie night! item not reviewed by moderator and published
Delicious, quick, and easy. The best of everything! item not reviewed by moderator and published
Mine turned out ok.. I'm not a cook so I'm just learning. I used shredded parmesan, which i wont do again, it didn't stick so well.. Think maybe using the grated in a can would work better. Also I had to flip mine because it was burning on one side. My husband loved the taste though and wants me to make it again. item not reviewed by moderator and published
Worked out great. Made these and kept them in the oven a little longer, but basically followed the recipe and then added some grated parmesan (real parmesan) to the top and they were quite popular. Used Panko to add texture and some "italian seasoning" and --- well, yum. Agree with some of the reviews that they need something to dip in, so I made a very simple cream cheese sauce with champagne vinegar and chopped jalapenos. Made it thick enough to be a dipping sauce but not too thick. Doubled the recipe and 6 people (and a 2 year old) ate them all. Delicious. For those who don't like it, I suspect they're just used to fried stuff. item not reviewed by moderator and published
Not a fan of this recipe! The texture was soggy and it lacked flavor. Will never make again! item not reviewed by moderator and published
A lot of work for not much result item not reviewed by moderator and published
These were so easy to make and very good. I cut them alittle too thin, but my friend loved them anyway. I made an Aoli to dip them in, it had a little kick, but did not take away from the chips. item not reviewed by moderator and published
tasty, healthy, and delicious! and most of all, easy! Very, very good! item not reviewed by moderator and published
They are easy and delicious. Parents loved them kids did not. item not reviewed by moderator and published
These zucchini parmesan crisps are delicious! If you have children you have a hard time getting veggies into.....try these they will love them!!!! item not reviewed by moderator and published
I don't like zucchini, at all. However I adore this dish. If you eat it right out of the oven it is crispy on the outside and gooey on the inside. It continues to crisp up as it cools. The only change I made is to make it with gluten-free bread crumbs. item not reviewed by moderator and published
Recipe says bake 25 to 30 minutes - checked at 20 and they were mostly burnt. My oven is calibrated correctly. item not reviewed by moderator and published
You could try using panko instead.  item not reviewed by moderator and published
 Breadcrumbs suck in all the oil which makes these unhealthy...wondering if flour would work?<div>Panko are a better choice for sure, but flour is even lighter, but have not read anyone trying that yet.</div> item not reviewed by moderator and published
Did you see another commenter used plain Greek yogurt to coat them?  I plan to try that. item not reviewed by moderator and published
Yes that would help. item not reviewed by moderator and published
Put a ziplock bahg in the oven, wouldn't that actually hold in the moisture of the zuchini? Not to mention the bag might melt in the oven? Maybe I've misunderstood you! item not reviewed by moderator and published
I'm thinking she meant to place the zucchini slices in a ZipLock bag after tossing with oil to coat with the coating mixture, like Shake 'n Bake, instead of sprinkling and pressing. item not reviewed by moderator and published
1/8 teaspoon salt does not seem like much for the amount of zucchini; or have they fixed the recipe since you tried it? item not reviewed by moderator and published
Parmesan has a very high salt content, so it shouldn't be necessary to add a whole lot more, unless you like your food a little more on the salty side. Remember, recipes are meant as guidelines.  We are all encouraged to make them our own. item not reviewed by moderator and published
*blink* Seriously?! item not reviewed by moderator and published
Did you pre heat? Did you use olive oil? That's very important. Also, you can try using the traditional flour, milk egg, breadcrumb then pan fry them in olive oil. When they are cooked well top them with parm then pop then in the oven for a few minutes. That should help make them a little crispier... just a suggestion from tried and failed efforts :) item not reviewed by moderator and published
Why? If you are going to rate so negatively, please provide your reasoning. Thank you. item not reviewed by moderator and published
People are entitled to their opinions without having to explain themselves to you. item not reviewed by moderator and published
I live in an apartment. Do you grow your zucchini in flower pots? item not reviewed by moderator and published
What are pinko crumbs? I have heard of Panko crumbs. item not reviewed by moderator and published
I think you are talking about a different recipe. This is for parmesan zucchini chips item not reviewed by moderator and published
I think you are talking about a different recipe. This is for parmesan zucchini chips item not reviewed by moderator and published
The recipe says to bake at 450 for 25-30 minutes. Perhaps your oven was hotter or you weren't monitoring closely enough. If you sliced the zucchini thinner, it will cook faster. item not reviewed by moderator and published
Why are you taking such offense to anyone who doesn't love this recipe? Is it your recipe? item not reviewed by moderator and published
Don't mix the oil into the breadcrumbs. Coat the slices in the oil then dip them in the dry breadcrumbs, pushing onto the slice to make it stick. It will stick just fine! item not reviewed by moderator and published
After seeing your remarks, I did try the yellow squash....and it was better than the zucchini! Thank you for the idea!!! item not reviewed by moderator and published
I'm thinking of trying this with pecans instead of bread crumbs for a low carb option. item not reviewed by moderator and published
I had to individually dip each chip into olive oil to better coat them and it worked wonders....and I used shredded parmesan. item not reviewed by moderator and published

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