29 Aug Zucchini Parmesan Crisps
It’s Recipe Thursday!
Here’s a favorite using Zucchini’s from your garden.
Olive Oil Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce) or more to taste
1/4 cup italian style bread crumbs (Progresso Brand is best)
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with olive oil 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.