Zucchini Parmesan Crisps
Recipe courtesy of Ellie Krieger
2 medium zucchini (about 1 pound total)
1 Tablespoon olive oil
1/4 cup freshly grated Parmesan
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450. Coat a baking sheet with cooking spray
Slice the zucchini into 1/4" 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.
Bake the zucchini rounds until browned and crisp, 25-30 minutes.
Remove with spatula, serve immediately.