Zucchini Parmesan Crisps
A great way to add veggies to your meal or just to snack on!
- 1 pound zucchini or squash
- 1/4 cup shredded parmesan, heaping
- 1/4 cup Panko breadcrumbs, heaping
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Freshly ground pepper, to taste
Adapted from facebook.com
Preheat oven to 400°F. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown.
NOTE: There is no need to flip them during baking they crisp up on both sides as is.