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Wednesday, June 20, 2012

Zucchini Parmesan Crisps

Do you love Pinterest as much as I do?  I have found so many new things to try from the things posted there.  I found this new recipe there.  Boy am I glad that there is going to be a good crop of zucchini this year.  This is the second new recipe that I have found to use with my zucchini.
This very simple recipe uses panko, parmesan cheese, zucchini, of course, olive oil and salt and pepper.
Slice the zucchini into rounds and toss them with a little olive oil.
In another bowl mix panko and parmesan cheese together, add a little salt and pepper.
Put the zucchini pieces into the cheese mixture to coat. Kind of pile it up on top.
Place the rounds on a cookie sheet that is covered in foil that has been sprayed with non stick spray.
The full tray.  Place in a 400 degree preheated oven for about 30 minutes.
Fresh from the oven.  They were a crowd pleaser.  I got a two thumbs up from the family so this is one recipe that will be repeated. The next best thing to fried zucchini.  You can also use yellow squash too.

Zucchini Parmesan Crisps Recipe

1 lb zucchini or squash
1/4 c shredded parmesan (heaping)
1/4 c Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
fresh ground pepper to taste
Preheat oven to 400.  Line baking sheet with foil and spray lightly with non stick spray.
Slice zucchini 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.
Bake for about 22-27 minutes until golden brown.  Do not turn while cooking.

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