Zucchini Parmesan Crisps

By jolofson

Ingredients

• 1 lb zucchini or squash
• 1/4 cup shredded parmesan cheese (heaping)
• 1/4 cup Panko breadcrumbs (heaping)
• 1 tablespoon olive oil
• 1/4 tsp kosher salt

Preparation

Step 1

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray

Slice zucchini 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 with any remaining breadcrumb mixture over the rounds.

Bake for about 22-27 minutes, until golden brown.