ZUCCHINI PARMESAN CRISPS
Steps:
- 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.) for more yummy recipes many more here Gregg's Skinny Friends - Health &
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Anukul Ray
[email protected]Meh.
Faixan
[email protected]I'm always looking for new ways to cook zucchini and this recipe is a keeper. The crisps are crispy and flavorful, and they're a great way to use up extra zucchini from the garden.
Kaleem Ullah
[email protected]These crisps are a great appetizer or snack. They're also a good way to get kids to eat their vegetables.
Anaet Nobi
[email protected]I tried this recipe and the crisps turned out a bit too oily for my taste. I think I'll try again with less oil next time.
Josue Pena
[email protected]These crisps are so easy to make and they're a great way to use up leftover zucchini. I love that they're healthy and delicious.
Agnes Adams
[email protected]I made these crisps last night and they were delicious! The zucchini was crispy and the parmesan cheese was perfectly melted. I will definitely be making these again.
Mental Brand
[email protected]These zucchini parmesan crisps were a hit at my party! Everyone loved them.