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Home » Uncategorized » Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

January 11, 2009 · WCC Administr@tr · 4 Comments

This is a great way to serve up zucchini and a nice change of pace from the usual roasting that I tend to do. I prepared this for my Chef Spotlight Dinner where we featured recipes of health concious chefs, including Ellie Krieger.

Zucchini Parmesan Crisps
recipe from Ellie Kriegerdsc00457-5635271

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch 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 to 30 minutes. Remove with spatula. Serve immediately.

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Comments

  1. Liz says

    January 11, 2009 at 11:34 pm

    What a perfect event for January when we’re all a bit… bloated 🙂

    I need to try that Asian salad!

    Reply
  2. Patsyk says

    January 11, 2009 at 11:34 pm

    This was one of the first recipes I made from her cookbook. Love it!

    Reply
  3. Mary Ellen says

    January 12, 2009 at 1:13 am

    I love zucchini – what a great way to enjoy it, especially in the winter.

    Reply
  4. Kayla says

    January 12, 2009 at 1:42 pm

    Those look great! I’ve never tried zucchini, I may have to now!

    Reply

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