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Zucchini Parmesan Crisps Recipe

Zucchini Parmesan Crisps

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (160)

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Average Rating:

Total Reviews: 160

Showing 11-20 of 160

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  • on July 29, 2012

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    Very easy to prepare. Delicious. The parmesan-breadcrumb mixture gave the zucchini a simple makeover that turned roasted zucchini from great into extraordinary. I used Italian breadcrumbs to bump up the flavor.

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  • on July 27, 2012

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    So simple yet so delicious! I liked it as well as the fried version we're used to eating here in the south.

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  • on July 19, 2012

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    I tossed my zucchini in garlic infused olive oil which made these delicious. My teenage daughter who hates zucchini actually went back for seconds! I made a very large batch, filling a large baking sheet, and gave them the full 25 minutes. They needed the full time and came out perfect - toasty on the bottom and browned on the top. Will definitely make again.

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  • on July 15, 2012

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    This is great. I also cook eggplant the same way. I used egg whites vs olive oil. Also jazzed it up - garlic salt, hot pepper. Really enjoyed something tasty and low fat!!! Cook them on a wire rack - no burning problems then.

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  • on July 09, 2012

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    I was able to eat these like potato chips...excellent! I did use Italian Seasoning breadcrumbs instead of the plain and had a little ranch dressing although that is not really needed. Loved them.

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  • on July 08, 2012

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    Excellent. Cooked them for 20 minutes.

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  • on July 07, 2012

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    I baked for 8 minutes each side and they didn't over cook. The only thing I wish they would have been a bit toasty. I will broil a couple of minutes next time. I also used the non-stick foil and used cooking spray; they didn't burn at all.

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  • on July 05, 2012

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    Great recipe. I used seasoned bread crumbs and baked for 15 minutes. Definitely making it again.

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  • on July 02, 2012

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    My husband loved them. I added some red pepper flakes for heat and baked them on the rack so the bottoms wouldn't burn

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  • on June 22, 2012

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    I made this recipe because it looked just like a recipe I tried at an Italian restaurant, just that they cut the zucchini in long strips and they were super tasty. This recipe is OK, but when I crave them I just buy them because they are just not the same.

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