Zucchini Parmesan Crisps
Yes, yet ANOTHER zucchini recipe: and it won't be the last! My garden is exploding, so bear with me...just wait until my tomatoes are ripe! Anywho, I tried something different with zucchini last night for supper and it was super tasty! And talk about easy: there are only a few ingredients! I think these chip-like slices of zucchini would make a great appetizer too.
Zucchini Parmesan Crisps
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
My three-year-old said they were "nummy"...I think she was spot on!
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