I am slowly turning into a Zucchini Fan. Who knew?
I found these on Pinterest Web-site and decided to try it last night. I only used one small zucchini with the recipe because I honestly didn't think my kids would like them. They gobbled them up! My youngest son kept going back into the kitchen begging for more. I couldn't help but laugh as I knew he had no idea he was really eating a vegetable which he had stop eating long ago.
One note: parmesan all ready has a salty taste so use salt sparingly. I added salt to mine but next time I think I will leave it out. Since I liked a lot of crumbs on my zucchini, I may double the parmesan and panko next time and use 2 zucchinis with it. Also use your baking stone.... it turns out extra crispy this way!
Enjoy!
Zucchini Parmesan Crisps
Ingredients:
- 1 lb. zucchini or squash (about 2 medium-sized)
- 1/4 cup shredded parmesan (heaping)
- 1/4 cup Panko breadcrumbs (heaping) I used Italian Style Panko
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- freshly ground pepper, to taste
Directions:
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
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.)
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