Cooking From Memory ~ A Recipe Journal

Crispy Parmesan-Zucchini Chips

Zucchini Parmesan Crisps

Ingredients ~

  • 1/3 cup Parmesan Cheese
  • 1/3 cup Panko Bread Crumbs
  • 1 large clove garlic, minced
  • 1 Tablespoon finely chopped Italian (flat-leaf) Parsley
  • Sea Salt
  • Fresh ground black pepper
  • 4 medium Zucchini, trimmed, sliced into 1/4 –inch rounds
  • Olive Oil

Method ~

Preheat the oven to 450 degrees F. Line rimmed baking sheet with parchment paper. In a small bowl, combine the Parmesan, bread crumbs, garlic and parsley. Season with salt, and a few turns of pepper. Toss the zucchini rounds in the oil. Dip the zucchini rounds into the Parmesan/ bread crumbs/ garlic/ parsley 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, 10-15 minutes. Flip the rounds and bake for an additional 10-15 minutes. Sprinkle with additional salt if desired and serve hot.

Serves 4-6

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