Zucchini Parmesan Crisps

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I couldn't stop eating these! They were awesome!

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Just made these for dinner to go with Ellie's oven fried chicken and they are great. I cut them up a little thinner because of my mandolin setting so they required a little less cooking than stated. I also used Italian bread crumbs instead of regular because that's all i had on hand. They came out slightly browned and slightly crispy.

Easy and tasty!

The best part is that the zucchini becomes sweet after you bake it for a while.

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Made these for an appetizer and paired them with some marinara sauce..everyone loved them and commented how good they were...

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my mom made the same thing when i was growing up, but fried the zucchini, i tried this and it tastes exactly the same with out the heavyness. it fits perfectly into my diet. thanks

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I followed the recipe and cooked x 30 minutes but was left with very soggy zucchini. Disappointing.

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I paired mine with a side of spaghetti and some marinara sauce. It made a pretty good meal! The only thing I did differently was flip them about 7 minutes before they were done to toast both sides. It worked out fine for most of them, but some the breading fell off. I think I would still flip them again though.

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My family all loved them and I'll be cooking them again!

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My husband is diabetic so I fount this recipie...we have an abundance of zucchini right now thanks to my uncle...I had my uncle try these first and he likes them....I love these they are so good and they do take a little extra olive oil and use parchment paper instead of spray

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Been making these long berfore this show. They were originally in a heart healthy cookbook from the 70's. I add cayenne pepper and a little onion salt. you can also make with yellow squash, as long as it is not too soft.

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These are absolutely delightful. My husband and I are both wathcing our diets because of high cholestoral, and I tried these to have something that didn't taste "healthy" as a snack. They did not dissapoint. I've made them 3 times already and I'm making them again tonight by request. I substituted egg white in place of the oil, and baked for only about 15-20 minutes. They were perfect!!!