Zucchini Parmesan Crisps
•1 Pound zucchini or squash [about 2 medium – sized].
•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° . 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]
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