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Parmesan Zuchinni Crisps

The mellow flavor of zuchinni makes for a very adaptable ingredient to recipes. You can make bread with it, stuff it, grill it, saute it – the sky’s the limit!

Zuchinni is one my favorite plants to grow. They’re prolific, reliable and don’t require a lot of babying.

The mellow flavor of zuchinni makes for a very adaptable ingredient to recipes. You can make bread with it, stuff it, grill it, saute it – the sky’s the limit!

Since we had a nice harvest of zukes this year, I wanted to share one of the first recipes I made.  

Zuchinni Crisps

  •  1 lb. zucchini or squash (about 2 medium-sized)
  • 1/4 cup shredded parmesan (heaping)
  • 1/4 cup Panko breadcrumbs (heaping)
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon parsley
  • salt and pepper, to taste
  • 1/8 teaspoon cayenne pepper
  1. Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
  2. In a small bowl, combine olive oil and minced garlic. Set aside.
  3. Slice zucchini or squash into 1/4 inch-thick rounds or lengthwise. 
  4. Toss rounds with oil, coating well.
  5. In a wide bowl or plate, combine breadcrumbs, parmesan, parsley, salt and pepper and cayenne.
  6. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere.
  7. Place rounds in a single layer on baking sheets.
  8. Sprinkle any remaining breadcrumb mixture over the rounds.
  9. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)

This article was originally published at Ready Nutrition™ on July 4th, 2013

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