Zucchini Parmesan Crisps

1. 1

   Preheat oven to 450 F. Line a baking sheet with foil and spray with cooking spray.

2. 2

   Combine the Parmesan cheese, panko, salt and pepper (to taste) in a shallow bowl and set aside. Slice the zucchini into 1/4-inch rounds and place in a medium bowl. Add the olive oil and toss to coat evenly. Working with one round at a time, generously coat both sides with the panko mixture - press the crumbs into the rounds to ensure a thick, even coating. Place the breaded round on the prepared baking sheet. Repeat with all of the rounds.

3. 3

   Bake for 25-30 minutes, or until the zucchini is tender and the breadcrumbs are golden and crisp. Serve warm with marinara sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.