Zucchini Parmesan Crisps
Ready in 45 minutes
Serves : 6
2 medium size Zucchini; or Squash
1/4 cup Parmesan; heaping, shredded
1/4 cup Panko; heaping
1 tblspn Olive Oil
1/4 tsp Kosher Salt
1 ea Ground Pepper; to taste
Preheat oven to 400 degrees.
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.
Notes: There is no need to flip them during baking — they crisp up on both sides as is.