Zucchini Parmesan Crisps

Per Serving: (serving size, ½ cup) Calories 105; Total Fat 6 g (Sat Fat 2 g, Mono Fat 2 g, Poly Fat 0 g); Protein 5 g; Carb 8.5 g; Fiber 1.5 g; Cholesterol 1 mg; Sodium 222 mg

Zucchini Parmesan Crisps

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • 2

    medium zucchini (about 1 pound total)

  • 1

    tablespoon olive oil

  • ¼

    cup freshly grated Parmesan (¾-ounce)

  • ¼

    cup plain dry bread crumbs

  • teaspoon salt

  • Freshly ground black pepper


1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. 2. 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. 3. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.


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