These zucchini parmesan crisps are one of my favorite ways to eat zucchini. In fact, coating them with parmesan cheese and "oven frying" them actually makes them taste nothing like a vegetable. Sound fabulous? They are. They also make me ponder what else can I cover with cheese and bake....
For the breading, I used a slice of whole wheat bread that I crumbled in my food processor. But store bought bread crumbs or panko bread crumbs would also work. Next time I think I would like to add some pepper jack cheese to give them a little bit of kick. I served these hot straight from the oven as an appetizer, but you also could serve them with a marinara or ranch dipping sauce. Either way, you can't go wrong.
Adapted from Ellie Krieger
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan
1/4 cup whole wheat bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 400 degrees. 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 and serve immediately!