Check out what my friends at Food Network had to say about these more than satisfying zucchini Parmesan crisps:
These were a hit in my house. I added a teeny bit more oil and cooked at 400 and it was perfect. The coating was super crispy, and the zucchini was tender. My fiancé who typically hates vegetables loved it.
Once again, because I am diabetic I just love my ‘Jersey fresh’ vegetables. Today I am voting for this one a second time, not just because I am diabetic, but because I am Italian also. I was brought up on zucchini by my parents and I’m 63 and still love them. I’ll be sure to hand off this recipe to my wife.
Ingredients
Pam cooking spray
1 Tbsp. Olive Oil
¼ cup of freshly grated Parmesan
¼ cup of Progresso plain, dry breadcrumbs
1/8 tsp. of salt
Fresh ground black pepper
Instructions:
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. Toss the zucchini with the oil. In a separate bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake until browned and crisp, 25 to 30 minutes.
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Quick Tip: If you’re craving chips and dip, try these with traditional French Onion dip from the store.
Thank you to Food Network for this awesome recipe!
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