Ellie Krieger's Zucchini Parmesan Crisps
I had bought some beautiful zucchini from West End Plants and Produce (on Patterson) when we had gone to get flowers for around our mailbox. I really was looking for uses other than the usual grilling or sauteing that we do. And I thought about a zucchini bread, but I wanted something healthier.
I found this Ellie Krieger recipe on the Food Network website and thought they sounded delicious.
These healthy little gems ARE delicious and work great as an appetizer or a snack. I had freshly shredded parmesan, not grated and instead of using regular bread crumbs, I used bread crumbs The Husband had made and already seasoned (thus eliminating the need for the salt and pepper).
The topping is perfectly crunchy and savory, but yet does not overwhelm the flavor of the zucchini. This recipe is not only is a great way to use up some zucchini you have on hand, but reason enough to run out and buy some.
Zucchini Parmesan Crisps
Recipe by Ellie Krieger via The Food Network
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.