Zucchini Parmesan Crisps by Ellie Krieger
Total: 50 min
Active: 20 min
Yield: 4 servings, serving size 1/2 cup
· 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.