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–+ servings

Zucchini Parmesan Crisps

Teresa Ambra
Delicious baked zucchini dish using Panko breadcrumbs and parmesan cheese. Simple recipe but very tasty.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Veggie Side Dish
Cuisine American
Servings 4

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
  • salt 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

NOTE: I cooked the zucchini about 45 minutes at 350°.
NOTE: If you can't locate Italian Panko bread crumbs, sprinkle a little Italian seasoning over top of the zucchini before baking.
Recipe adapted from Emily's Weight Loss Support, FaceBook page.
© Can’t Stay Out of the Kitchen
Keyword cheese, parmesan cheese, side dish, zucchini
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