Zucchini Parmesan Crisps – a delicious recipe with zucchini, parmesan cheese, breadcrumbs, olive oil, kosher salt, fresh ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Line two baking sheets with foil and spray lightly with vegetable spray.
3
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
4
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
5
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.
6
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
7
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).
102
kcal
Calories
6
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 lb zucchini (about 2 medium-sized) or 1 lb squash (about 2 medium-sized), 1/4 cup parmesan cheese, fresh (heaping), 1/4 cup panko breadcrumbs (heaping), 1 tablespoon olive oil, and more.
Yes, Zucchini Parmesan Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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