Parmesan Zucchini Crisps
That said, we don't really have zucchini much; all the more reason to give this recipe a shot. So I made this last night and the hubs, mother-in-law, and myself LOVED these (not as popular with the girls, but we'll try again). We will definitely be making these again.
Recipe Src: Food Network: Healthy Appetite with Ellie Krieger
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 1/2 cup freshly grated Parmesan
1/8 teaspoon salt
Freshly ground black pepper
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.