Zucchini Parmesan Crisps

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.

Ingredients
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

Method


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!

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