Cheesy Zucchini Crisps Recipes

ZUCCHINI CHEESE CRISPS

Steps:

• Place a cheesecloth in a bowl and grate the zucchini into it. Then press all the liquid out of the zucchini. Be thorough. The drier the zucchini, the crispier your cheese crisps.
• Grate the cheese and mix well with the zucchini.
• Line a baking sheet with parchment paper and form little humps of about 1 Tbsp of zucchini cheese mix leaving plenty of space in between humps so the cheese can spread.
• Place the baking sheet in the top third of the oven under the broiler on low and constantly keep an eye on them.
• Once the edges turn brown, remove the baking sheet from the oven and lift the crisps off the sheet by pulling up the parchment paper and placing it on a cooling rack.
• Let the crisps cool for a couple of minutes, then remove from the parchment paper and place on a paper-towel-lined plate so it can absorb the excess fat and become even crispier.

CHEESY ZUCCHINI CRISPS

Steps:

• 1) Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
• 2) Slice your zucchini about 1/8-1/4" thick (I think the thinner the better as they get crunchier when they're thin) and set aside.
• 3) Crush up your cheez-its with your hands or in a food processor. Place them in a small mixing bowl. Add the breadcrumbs and mix together. Set cheez-it/breadcrumb mixture together.
• 4) In a medium sized mixing bowl, whisk together the egg whites, water and salt and pepper. Dip each zucchini slice in the egg white mixture and then in the cheez-it/breadcrumb mixture, and then place on the foil lined baking sheet. When all your zucchini discs have been dipped, sprinkle the shredded parmesan cheese over them, and then bake in your preheated oven for about 30 minutes, flipping them over half way through the cooking time. Let cool slightly and serve with ketchup or ranch dressing.

ZUCCHINI PARMESAN CRISPS

Steps:

• 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.

CHEESY ZUCCHINI STICKS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (220ºC).
• Grate zucchini into a medium bowl.
• Transfer grated zucchini into a large bowl and add parmesan cheese, garlic powder, pepper, red pepper flakes, salt, and egg. Mix together.
• Pour the mixture onto a small towel and wring the excess fluid from mix.
• Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch (1cm) thick.
• Bake for 35-40 minutes or until middle has thickened.
• Remove from oven and spread cheddar and mozzarella cheese over top .
• Place back in the oven at 350ºF (180ºC) for 10 more minutes or until cheese melts and is bubbling.
• Let cool for 5 minutes, then cut.
• Serve with marinara, ranch, or any sauce of your choosing!
• Enjoy!

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

CHEESY ZUCCHINI DISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch baking dish with non-stick spray.
• Bring a pot of water to a boil; blanch zucchini, drain and cool.
• In a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. In a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
• Cut ends off zucchini and then cut in thirds. Roll zucchini in flour mixture, then in milk and again in flour to cover completely. Set aside on parchment paper until all pieces are covered.
• Heat large frying pan over medium high heat, add oil and brown zucchini on all sides. Remove and arrange in a 9x13 inch baking dish. Spread sour cream over zucchini and top with cheese.
• Bake for 20 to 25 minutes or until cheese is beginning to brown. Remove from oven and let sit for 10 minutes and serve.

CHEESY ZUCCHINI CRISPS

Steps:

• Preheat oven to 425 degrees.
• Line a baking sheet with parchment paper (or use non-stick cooking spray).
• Using a towel or paper towel, squeeze the zucchini to extract as much water as possible.
• In a medium-sized bowl, combine all ingredients.
• Using a tablespoon measuring spoon, scoop out a heaping tablespoon of the mixture on the baking sheet. Press flat using the back of the spoon. You should be able to make ~ 12-13 crisps.
• Bake in oven for 12-15 minutes until lightly browned.
• Cool 10 minutes prior to enjoying!

CHEESY ZUCCHINI CRISPS

Steps:

• Combine corn flake crumbs, cheese, and seasonings in a plastic bag.
• Dip zucchini in butter and shake in bag to coat.
• Bake at 375 for 10-15 minutes.

CHEESY ZUCCHINI

Steps:

• Preheat broiler.
• In a large saucepan, bring water, boullion and salt to a boil.
• Add zucchini.
• Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
• Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
• Layer the remaining zucchini and cheeses.
• Broil for 1 or 2 minutes until cheese melts and bubbles.

CHEESY ZUCCHINI SAUTE

Steps:

• In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.