Crispy Parmesan Zucchini Coins Recipes Recipe For Meatloaf

CRISPY BAKED ZUCCHINI CHIPS

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.

CRISPY BAKED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, toss the zucchini with olive oil, salt, and pepper. Lay flat on a prepared baking sheet in a single layer. Use a second baking sheet if needed.
• In a small bowl, mix together the breadcrumbs, parmesan cheese, and Italian seasoning, Carefully sprinkle over the zucchini.
• Roast until tender, about 12-16 minutes depending on thickness. Zucchini should be tender and topping should be browned.

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.

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.
• serving size, 1/2 cup.

CRISPY PARMESAN ZUCCHINI COINS

Steps:

• Mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
• Beat the eggs well, to the point where they start to hold air.
• Place the remaining flour, garlic salt and pepper in a 1 gallon zip bag. Add zucchini. Shake bag until well coated.
• Dredge zucchini slices in eggs until coated.
• Coat slices with potato, cheese and flour mixture.
• Place slices carefully into hot oil. Pan fry on each side until golden brown, about 2 min a side. Remove and place on paper towels to drain.

CRISPY ZUCCHINI COINS

Steps:

• Preheat oven to 450 degrees. Combine breadcrumbs,
• Parmesan, and pepper; mix well. Dip the zucchini
• slices in egg whites; dredge in breadcrumb mixture.
• Place zucchini in a single layer on a baking sheet
• coated with cooking spray. Bake at 450 degrees for 15
• minute Turn zucchini over; bake an additional 10-15
• minute or until outside is crispy and browned. ***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.