2 medium uncooked zucchini
1/2 cup(s) reduced fat parmesan cheese
1 cup(s) panko breadcrumbs
1 Tbsp olive oil
1/4 tsp kosher salt
1/8 tsp black pepper, to taste
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zucchini parmesan crisps
wednesday, july 20, 2011 at 9:17pm
I grew up with fried squash.
And fried squash, like most deep-fried things, is darn good.
These crisps are the healthier -- but still totally delish -- baked version of those deep-fried veggies I ate as a kid.
We just ate these right off the pan, barely cool enough to handle.
It's an awesome little snack or side.
The parmesan gives the zucchini a nice golden, salty side.
The Panko adds the "crisp" to the crisps, while the thin round of zucchini inside is ever-so-slightly soft and flavorful.
This is my favorite way to eat zucchini and squash now.
It's easy and it doesn't really taste healthy...it tastes like something deep-fried and delicious.
Zucchini Parmesan Crisps
adapted from Ellie Krieger's recipe
1 lb. 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 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,