Zucchini Parmesan Crisps
These Zucchini Parmesan Crisps are a simple yet satisfying appetizer or snack. Thinly sliced zucchini rounds are lightly coated in olive oil, then generously breaded with a savory mixture of Parmesan cheese, breadcrumbs, and seasonings. Baked until golden and crisp, they offer a delightful crunch and cheesy flavor, making them a healthy and easy-to-prepare alternative.
Equipment
- 1 Baking Sheet Large enough to arrange zucchini in a single layer
- 1 Medium Mixing Bowl For tossing zucchini with oil
- 1 Small Mixing Bowl For combining Parmesan mixture
- 1 Sharp Knife or Mandoline For uniform zucchini slices
- 1 Spatula For removing crisps from baking sheet
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 crispiness, ensure zucchini rounds are uniformly sliced to 1/4-inch thickness, ideally using a mandoline if available, and pat them dry before tossing with oil to remove excess moisture. Avoid overcrowding the baking sheet; if necessary, use two sheets or bake in batches to allow for proper air circulation and browning. For an elevated flavor, consider adding a pinch of dried oregano or garlic powder to the Parmesan coating mixture. Serve immediately, as the crisps lose their texture over time.