FAAP Easter

Tuesday, August 2, 2016

Zucchini Parmesan Crisps











Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger


Cooking spray
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.




4 comments:

  1. Oh, Mother used to freeze zucchini to use in pies. Our friends would chop it and freeze it in 2 cups (or the amount needed for the recipe)packages to use it to make bread...it is quite handy and gives you a "break"!

    ReplyDelete
  2. Oh, Mother used to freeze zucchini to use in pies. Our friends would chop it and freeze it in 2 cups (or the amount needed for the recipe)packages to use it to make bread...it is quite handy and gives you a "break"!

    ReplyDelete

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