Zucchini is in abundance this time of year and we were looking for a great munchie that was healthy, unique and easy to make and these zucchini parmesan crisps really hit the spot!
Sometimes necessity is the mother of invention and other times, it’s just a matter of trying to figure out what you’re going to do with an overabundance of a single ingredient when your family has vowed to run away if you serve it just one more time!
If you slice the zucchini at a slight angle the topping seems to stick to it just a bit better and they crisp evenly. If you have asiago cheese or romano cheese you could easily substitute these for a slightly different flavor.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
2 tsp fresh minced garlic
1/2 tsp Italian Seasoning
1/4 cup panko crumbs
dash salt & black pepper
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray and set aside.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil, italian seasoning and garlic. In a small bowl, combine the Parmesan, bread crumbs, salt, and 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 for 12 minutes, remove from oven, flip each round over, add a dollup of marinara sauce to the top and a dab of freshly grated Parmesan and return to oven for another 12-15 minutes.
Hmm.. I don’t know if dollup is a “true” measurement, or whether this is another Yankee thing that I have going on, but for those of you that prefer a more exact measurement, it’s about a teaspoon or so, per crisp.
© Can Stock Photo Inc. / jdwfoto
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