Zucchini Parmesan Crisps

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 Krieger

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.


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

  2. What a perfect event for January when we're all a bit... bloated :)

    I need to try that Asian salad!

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

  4. Those look great! I've never tried zucchini, I may have to now!