Crispy Baked Zucchini Rounds Recipes
CRISPY BAKED ZUCCHINI CHIPS
Coated with olive oil, spices and parmesan, then baked into crispy perfection, these zucchini chips are amazing.
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
- Slice the zucchini into 1/8-inch-thick rounds. Sprinkle the slices with 1 teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let them stand for 30 minutes at room temperature. This should draw some of the water out. After 30 minutes, rinse and blot dry the zucchini slices using paper towels.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil. Bake them for 15 minutes.
- Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining 1/4 teaspoon of kosher salt, black pepper, garlic powder, and grated Parmesan.
- Return the pan to the oven and continue baking until the zucchini slices are browned and crisp, 15-20 more minutes.
Nutrition Facts : ServingSize 0.25 recipe, Calories 106 kcal, Carbohydrate 5 g, Protein 3 g, Fat 9 g, Sodium 260 mg, Fiber 1 g, Sugar 2 g
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
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.
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- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet (or two) with parchment paper, a silpat mat, or use aluminum foil that has been sprayed with non-stick cooking spray. *For a crispier zucchini round, bake the zucchini directly on your baking sheet.
- Wash and trim the ends off of each of the zucchini. Then slice your zucchini into evenly cut slices so that they cook at about the same rate. Use a mandoline, food processor, or hand held slicer to cut your slices approximately 1/4 inch in thickness.
- Spread the cut zucchini slices on your prepared baking sheet(s) so that there is some spacing between each slice. Sprinkle with the seasoning: garlic salt and pepper.
- Grate your Parmesan cheese and spoon or sprinkle it over your seasoned zucchini rounds. Use a spoon to portion a bit of the grated Parmesan into the center of the zucchini slice and then push the cheese toward the edges. Or use your fingers to pinch portions of the grated Parmesan cheese and spread onto each zucchini slice.
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