By Tracey
Zucchini Parmesan Crisps
adapted from The Food You Crave by Ellie Krieger
Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 lb of zucchini (about 2 medium)
- 1 tablespoon olive oil
- marinara sauce for dipping (optional)
Directions:
Preheat oven to 450 F. Line a baking sheet with foil and spray with cooking spray.
Combine the Parmesan cheese, panko, salt and pepper (to taste) in a shallow bowl and set aside. Slice the zucchini into 1/4-inch rounds and place in a medium bowl. Add the olive oil and toss to coat evenly. Working with one round at a time, generously coat both sides with the panko mixture – press the crumbs into the rounds to ensure a thick, even coating. Place the breaded round on the prepared baking sheet. Repeat with all of the rounds.
Bake for 25-30 minutes, or until the zucchini is tender and the breadcrumbs are golden and crisp. Serve warm with marinara sauce, if desired.
