Zucchini Parmesan Crisps
Zucchini Parmesan Crisps are terrific. I saw a picture of this great looking recipe on FaceBook the other day and decided I needed to give it a try. Boy, am I glad I did. It’s so quick and easy, yet delicious. Zucchini is tossed with olive oil then dredged in a mixture of Panko Italian breadcrumbs and REAL Parmesan cheese (not the fake stuff out of a can) and seasonings, then it’s roasted in the oven. Y-U-M-M-Y!!!!
Follow Me On Instagram!
If you’re trying to use up garden zucchini, or you have an abundance from your CSA deliveries, then you ought to consider this easy side dish to serve along any kind of main dish entree, pasta, Tex-Mex or even on Meatless Mondays! You can have Zucchini Parmesan Crisps oven ready for in about 5 minutes. No kidding!
If you enjoy zucchini you will love this recipe. It’s also a great way to get your kids to eat their vegetables! Plus, it’s healthy and low calorie. Surely a win-win for almost anyone.
I’ve adapted the recipe somewhat since there didn’t seem to be quite enough crumb mixture to support 2 medium-sized zucchini, but the basic concept for this recipe comes from Emily Berkman at Emily’s Weight Loss Support on FaceBook. Give this recipe a try sometime. You’ll be so glad you did.
When I originally posted this recipe in April 2013 it was about a month before I started taking pictures with my new Canon camera. Even though this is a fabulous recipe it deserved some better pictures than the ones I took with my iPhone. I recently remade this recipe for dinner (May 2015) along with a tasty chicken recipe. I could have eaten all the zucchini myself! It’s wonderful.
Don’t Zucchini Parmesan Crisps look scrumptious?
Italian Panko breadcrumbs and Parmesan cheese give this roasted vegetable its wonderful flavors.
This close up shows the texture of Zucchini Parmesan Crisps.
I served Zucchini Parmesan Crisps with Pan Roasted Herbed Chicken.
Here’s what I did.
I used these ingredients.
Mix Panko bread crumbs and REAL parmesan cheese on a plate. Set aside.
Pour olive oil into a bowl. Dip zucchini slices into bowl to coat.
Dip zucchini slices in bread crumb mixture. Make sure both sides get plenty of bread crumb mixture. I had to pat down the breadcrumbs and cheese into the zucchini to make it adhere better.
Place zucchini rounds on top of parchment paper and sprinkle with any remaining breadcrumb mixture.
Bake at 350 for 45 minutes or 400 for 22-27 minutes.
Don’t these look yummy? Zucchini Parmesan Crisps are so quick and easy to make up. You can have this oven ready in about 5 minutes! Yay!
Zucchini Parmesan Crisps will have you salivating in no time.
Here’s the recipe.
ZUCCHINI PARMESAN CRISPS
(Recipe adapted from Emily Berkman via www.facebook.com/groups/emilysweightlosssupport/)
Zucchini Parmesan Crisps
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 2 medium zucchini sliced in 1/8” slices
- 2 tbsp. olive oil
- 1/3 to 1/2 cup Kikkoman Italian or regular Panko breadcrumbs
- 1/3 to 1/2 cup parmesan cheese shredded
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 tsp. salt or to taste
Instructions
- Preheat oven to 400°.
- Line a baking sheet with aluminum foil or parchment paper.
- Spray foil or paper with olive oil cooking spray.
- Slice zucchini in ¼” rounds.
- Toss zucchini with olive oil in bowl, coating well.
- (I actually dredged the zucchini pieces in the olive oil that sunk to the bottom of the bowl!)
- Combine Italian Panko breadcrumbs, shredded Parmesan cheese (not the stuff in the can!), salt and pepper on a plate.
- Place zucchini chips on plate and press coating on both sides of zucchini chips so coating adheres to the zucchini.
- Do your best to coat zucchini slices well.
- Place the rounds in a single layer on the baking sheet.
- Sprinkle any remaining breadcrumb mixture over top of the rounds.
- Bake for 22-27 minutes, or until light golden brown. (See note).
- Sprinkle with salt and pepper before serving.
Notes
Recipe adapted from Emily's Weight Loss Support, FaceBook page.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 medium zucchini, sliced in 1/8” slices
- 2 tbsp. olive oil
- 1/3 to ½ cup Kikkoman Italian or regular Panko breadcrumbs
- 1/3 to ½ cup shredded Parmesan cheese
- ¼ tsp. sea salt
- 1/8 tsp. ground black pepper
- salt & pepper, to taste
- Preheat oven to 400°.
- Line a baking sheet with aluminum foil or parchment paper.
- Spray foil or paper with olive oil cooking spray.
- Slice zucchini in ¼” rounds.
- Toss zucchini with olive oil in bowl, coating well.
- (I actually dredged the zucchini pieces in the olive oil that sunk to the bottom of the bowl!)
- Combine Italian Panko breadcrumbs, shredded Parmesan cheese (not the stuff in the can!), salt and pepper on a plate.
- Place zucchini chips on plate and press coating on both sides of zucchini chips so coating adheres to the zucchini.
- Do your best to coat zucchini slices well.
- Place the rounds in a single layer on the baking sheet.
- Sprinkle any remaining breadcrumb mixture over top of the rounds.
- Bake for 22-27 minutes, or until light golden brown. (See note).
- Sprinkle with salt and pepper before serving.
This is a great way to use up excess zucchini during the summer season.
Zucchini Parmesan Crisps are so tasty! Come join me for a few!
Zucchini Parmesan Crisps is a great side dish for holidays, company dinners and potlucks, too.
You may also enjoy these delicious recipes!
Fried Eggplant, Yellow Squash or Zucchini
Zucchini Parmesan Crisps
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 2 medium zucchini sliced in 1/8” slices
- 2 tbsp. olive oil
- 1/3 to 1/2 cup Kikkoman Italian or regular Panko breadcrumbs
- 1/3 to 1/2 cup parmesan cheese shredded
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 tsp. salt or to taste
Instructions
- Preheat oven to 400°.
- Line a baking sheet with aluminum foil or parchment paper.
- Spray foil or paper with olive oil cooking spray.
- Slice zucchini in ¼” rounds.
- Toss zucchini with olive oil in bowl, coating well.
- (I actually dredged the zucchini pieces in the olive oil that sunk to the bottom of the bowl!)
- Combine Italian Panko breadcrumbs, shredded Parmesan cheese (not the stuff in the can!), salt and pepper on a plate.
- Place zucchini chips on plate and press coating on both sides of zucchini chips so coating adheres to the zucchini.
- Do your best to coat zucchini slices well.
- Place the rounds in a single layer on the baking sheet.
- Sprinkle any remaining breadcrumb mixture over top of the rounds.
- Bake for 22-27 minutes, or until light golden brown. (See note).
- Sprinkle with salt and pepper before serving.
13 Comments
Parmesan Crusted Golden Beets – Can't Stay Out of the Kitchen
July 18, 2016 at 12:04 pm
[…] surprised because I’m NOT a beet lover. I tried these the same way I do for yellow squash, zucchini or eggplant. Beets have to cook longer because of their density, but they really taste wonderful […]
Holiday Casseroles and Side Dishes – Can't Stay Out of the Kitchen
December 30, 2015 at 9:02 pm
[…] Zucchini Parmesan Crisps […]
Pan Roasted Herbed Chicken – Can't Stay Out of the Kitchen
June 3, 2015 at 11:14 am
[…] meat and make up something just for me. This was one of those dishes. I served it with my delicious Zucchini Parmesan Crisps and both were […]
Fried Zucchini – Can't Stay Out Of The Kitchen
January 27, 2015 at 1:27 pm
[…] Zucchini Parmesan Crisps […]
Cookie dough is Never an Acceptable Breakfast, and Other Things I Learned on the Whole30 – The College Cosmopolitan
August 1, 2014 at 11:47 pm
[…] not quite Whole30 recipes I’ve been pinning and waiting to try, like green tea frozen yogurt, zucchini parmesan crisps and quinoa fried rice. As much as I loved it before, I don’t see myself returning to Taco […]
Cookie dough is Never an Acceptable Breakfast, and Other Things I Learned on the Whole30 | The College Cosmopolitan
April 15, 2014 at 8:27 pm
[…] not quite Whole30 recipes I’ve been pinning and waiting to try, like green tea frozen yogurt, zucchini parmesan crisps and quinoa fried rice. As much as I loved it before, I don’t see myself returning to Taco […]
101 Holiday Side Dishes – Can't Stay Out Of The Kitchen
November 15, 2013 at 10:32 am
[…] 101. Zucchini Parmesan Crisps […]
Zucchini Parmesan Crisps | Cook AZ I Do
June 4, 2013 at 1:12 pm
[…] thankful to Can’t Stay Out of The Kitchen for this […]
Amber
May 25, 2013 at 9:31 am
I made these yesterday. They are easy to make and they’re yummy. Make sure ou don’t slice them too think or they will just burn up.
Teresa
May 25, 2013 at 11:22 am
Good suggestions!
Shari Kelley
May 13, 2013 at 2:23 pm
I’ve made these 3 times now in the last 2 days – they are so delicious! Everyone in my family loves them. And they are such a great and easy way to use up an abundance of zucchini in our garden. Thanks for sharing the recipe!
Teresa
May 13, 2013 at 4:58 pm
I am so glad you are enjoying them. I thought it looked like a great recipe when I saw it. I think you could also use the same recipe with yellow squash and peeled eggplant and get the same great results. Give it a try and let me know!
Simple Easy Zucchini Side Dish | Pam's Food Court
April 29, 2013 at 10:54 pm
[…] Zucchini Parmesan Crisps (cantstayoutofthekitchen.com) […]