Parmesan Zucchini Crisps
My zucchini plants survived the hurricane-force winds that blew through our state last week. Two of our 30-foot trees were knocked down. But when we finally lifted one of the 30-foot trees off the ground, the zucchini plant stuck underneath it actually had two healthy zucchinis ready to be picked. What does that say about the hardiness of zucchini plants in Utah?
I experimented with an idea from my cousin Bobby Sagers and his wife Leisa. They dredge zucchini slices in shredded parmesan cheese, and bake them until the parmesan is crisp and the zucchini is tender. It’s a great idea on its own, especially if you are trying to avoid gluten, or cut carbs or calories.
The second time I made the recipe, I tried adding bread crumbs for some crunchy texture. I also added dried chopped onion, garlic powder and pepper for flavor. I coated the zucchini slices lightly with olive oil, in hopes of getting the Parmesan mixture to stick to the zucchini better. You still have to press the coating into the slices to get it to stick, though. If you have any Parmesan mixture left over, sprinkle and press it on the slices before they go into the oven.
My husband and I really liked the flavorful coating, with the The results are a crispy coating, with tender zucchini underneath. I think I’ll try shredded cheddar next time.
Parmesan Zucchini Crisps
1 medium zucchini (about 11-12 inches long)
1 tablespoon olive oil
¼ cup grated Parmesan
¼ cup plain dry bread crumbs
1 tablespoon dried chopped onion
1 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
Preheat oven to 400 degrees.
1. Slice the zucchini into ¼-inch rounds. Place in a bowl and lightly toss with the olive oil until all slices are coated.
2. Mix the Parmesan, bread crumbs, onion, garlic powder, pepper and salt in a shallow bowl. Dip each slice into the Parmesan mixture, pressing to thoroughly coat each slice.
3. Place in a single layer on a baking sheet or casserole dish that has been lined with parchment paper, or sprayed with nonstick spray. Sprinkle and press any remaining Parmesan mixture over the top of each slice.
4. Bake in the middle-lower rack of the oven at 400 degrees for 20-25 minutes, or until the Parmesan crumb mixture is golden brown and the zucchini is tender.
5. Best if served while hot. Makes about 20-25 crisps, depending on the size of the rounds.
More zucchini recipes:
- Easy Zucchini Scalloped Potatoes uses thin slices of potatoes and zukes.
- Even Easier Zucchini Scalloped Potatoes uses a box mix of au grain potatoes.
- Impossible Zucchini Pie, is a Dutch oven recipe from Ross and Angie Collin of the International Dutch Oven Society. You can bake it in your home oven, too.
- Zucchini Tart is an easy-to-make appetizer, using a pie crust, Parmesan and chive-flavored cream cheese.
- Parmesan Zucchini Crusted Fries won a Utah State Fair contest for their creator, Maddie Merrill of Tooele.