baked parmesan zucchini crisps

A perfectly simple side, or app, when you want to incorporate a healthy vegetable that tastes like a potato chip.  I paired them with a sour cream and chive mix.  Gone too quickly.  Make 2 batches bitches.

Ingredients:

  • 2 large zucchini, sliced into thin rounds*
  • 3 tbs olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup Panko bread crumb
  • salt & pepper to taste

Directions:

Preheat oven to 425 F.  Line a rimmed baking sheet with parchment paper.

In a large bowl, toss the zucchini rounds with the oil so that they are all coated.  In a small bowl mix the cheese, bread crumb and salt & pepper.  Throw that into the large bowl with the zucchini and toss to coat all.  Spread out the zucchini rounds on the baking sheet and bake for 20 – 25 minutes — or until golden brown and crisp.

Yields 4 servings.

Notes:

*I used the side of a box grater to make the rounds.

…delicious happens

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