Tuesday, April 23, 2013

Zucchini Parmesan Crisps

What a long day. I'm glad it's almost over and I'm able to sit down in front of Facebook and Pinterest. What an interesting life I lead! 

This was posted on Facebook today and I wanted to post it to Pinterest so I could try it later. It sounds yummy!!
This will be great for the tons of zucchini everyone will be having this summer. I would definitely cut it in half. But I do love zucchini. Let me know if you make it and how it turns out! 

Zucchini Parmesan Crisps

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.

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.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

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.) This came from this Facebook page http://tinyurl.com/c4dkn43

No comments:

Post a Comment