Zucchini Parmesan Crisps seemed like a great recipe to try. We often see something similar to this at a restaurant and we enjoy them. I loved the idea of baking rather then frying because it is more healthy. I also liked this recipe because my Little Chefs can do everything on their own, except handling the oven.
Little Chef A cut the zucchini into as uniform sizes as she possibly could.
In a bowl she combined bread crumbs, parmesan cheese, salt and black pepper. Each zucchini round was first coated with olive oil and then each side was dipped in the mixture and placed on a parchment lined baking sheet.
We found this recipe to be not a favorite. The bread crumbs burned and unfortunately that was the dominate taste. This is a recipe that was worth a try but is not for us.
Zucchini Parmesan Crisps
2 medium zucchini (about 1 pound total)
1 Tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4 ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4 inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small 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 a stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.