Zucchini Parmesan Crisps


I’m not just a Guidwife, but a Luckywife, as well!  My husband has discovered that he loves to cook, and he loves to try new recipes.  He has jumped on the garden wagon, and embraced the challenge of “what we grow we will eat”.  As a result, he’s building up his own collection of zucchini recipes.

Here’s one that he likes.  It’s a healthier variation of the Fried Zucchini we had on Father’s Day, because it is baked instead of fried.

Zucchini Parmesan Crisps

There really is no recipe for this.  But, if you are looking for a feeling of accomplishment, go ahead and preheat your oven to about 425-450 degrees F.  Oh!  and spray a baking sheet with cooking spray.

 

Ingredients

          2 medium or 1 large zucchini
          small amount of olive oil
          about 1/4 cup grated Parmesan cheese
          about 1/4 cup Italian bread crumbs

          Kosher salt & freshly ground pepper

Again, any kind of bread crumbs may be used.  If using unseasoned bread crumbs, season them to taste.  I would use (you guessed it!) Italian seasoning and a little bit of paprika.

Instructions

Slice the zucchini into 1/4-inch thick rounds.  In medium bowl, toss the zucchini with enough olive oil to coat evenly.

Combine bread crumbs, Parmesan cheese, and salt & pepper in a small bowl.  Dip each zucchini slice into bread crumb mixture, coating it evenly on both sides.  Place zucchini rounds in a single layer on the prepared baking sheet.

Bake until zucchini is browned and crisp.  Remove with a spatula and serve immediately!

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What a difference a slice makes!  This recipe is nearly identical to my Father’s Day Fried Zucchini, except for the shape of the zucchini.  It seems like a minor point, but these delicate rounds would NOT hold up well with a dipping sauce.  

The zucchini spears are much better suited for this.  Also, the crumb coating, itself, on the rounds is a bit more delicate than the crumb coating on the fried version, making it the best choice if you want to serve the zucchini with a dipping sauce. 

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 Serving suggestion:  He made a lovely Rockfish Snapper, seasoned lightly with Kosher salt, cracked black pepper & dried oregano, and cooked simply in olive oil.  He garnished the fish with a bit of chopped scallion.  Delicious!