Zucchini Parmesan Crisps

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1 lb. zucchini or squash

1/4 cup shredded Parmesan (heaping)

1/4 cup Panko breadcrumbs (heaping)

1 tablespoon olive oil

1/4 teaspoon kosher salt

freshly ground pepper


1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

2. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

3. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

4. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere.

5. The mixture will not completely cover each round, but provides a light coating on each side.

6. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

7. Bake for about 22 to 27 minutes, until golden brown.

Bon Appetit!

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