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

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


CATEGORIES:
View All

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.4 344
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
Yes that would help. 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

This recipe is featured in:

Summer Parties