Zucchini Parmesan Crisps
This easy recipe transforms fresh zucchini into delightful, crispy rounds coated in a savory Parmesan and breadcrumb mixture. Baked until golden and crunchy, these crisps make a healthy and flavorful appetizer or snack, perfect for a quick preparation.
Equipment
- 1 Baking Sheet
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Spatula
- 1 Cutting Board
Ingredients
Main
- Cooking spray
- 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
Instructions
- 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 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.
Notes
For optimal crispness, ensure zucchini slices are uniform in thickness (1/4-inch) to promote even cooking. Do not overcrowd the baking sheet; use two if necessary to allow proper air circulation, which is crucial for achieving a crisp texture instead of steaming. Press the Parmesan mixture firmly onto each zucchini round to ensure it adheres well during baking. To enhance flavor, consider adding a pinch of garlic powder or dried oregano to the breadcrumb mixture. Serve immediately for best texture, as they can soften over time. A touch of smoked paprika could also add depth.