Parmesanzucchinicrisps Recipes

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BAKED PARMESAN ZUCCHINI CRISPS



Baked Parmesan Zucchini Crisps image

These Baked Parmesan Zucchini Crisps are a healthy treat - perfect for an appetizer or just a snack! They are baked, not fried and always a crowd pleaser!

Provided by Joanna Cismaru

Categories     Appetizer     Side Dish     Snack

Time 1h

Number Of Ingredients 8

2 medium zucchinis (thinly sliced to about 1/4-inch thick rounds)
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
2 cups Panko breadcrumbs
1/2 cup Parmesan cheese (grated)
1 teaspoon oregano (dried)
1 cup all-purpose flour
3 large eggs (beaten)

Steps:

  • Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
  • Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
  • Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
  • Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
  • Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
  • Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
  • Serve: Serve with your favorite dip such as ranch.

Nutrition Facts : Calories 176 kcal, Carbohydrate 25 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 74 mg, Sodium 386 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Provided by Sue Moran

Categories     Appetizer

Time 45m

Number Of Ingredients 9

2-3 medium zucchini (I used one green and one golden) Note: if your zucchini are very small you'll need more.)
olive oil (I use an olive oil sprayer which I recently bought and love!)
1/3 cup dry bread crumbs (I used Italian seasoned crumbs)
1/3 cup grated Parmesan cheese
salt and fresh cracked pepper
1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup ketchup
hot sauce or chili sauce to taste

Steps:

  • Preheat oven to 450F Spray a baking sheet with olive oil spray, or brush it on.
  • Slice your zucchini into 1/4 inch rounds.
  • Prepare two bolws for dipping. In one bowl toss the breadcrumbs, Parmesan, and a little salt and pepper. In the other bowl, add the buttermilk.
  • Using one hand for wet and one hand for the dry, dip each zucchini into the buttermilk, and then into the breadcrumbs, turning to coat well.
  • Place the zucchini on your sprayed baking sheet in a single layer. I like to spritz the tops with a light spray of olive oil, but that's optional.
  • Bake for about 20 minutes, then flip and bake for about 4-5 minutes more.
  • Serve hot with the fry sauce for dipping.

Nutrition Facts : Calories 125 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 229 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

CRISPY ZUCCHINI CHIPS WITH PARMESAN



Crispy Zucchini Chips with Parmesan image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Canola oil, for frying
2 1/2 cups unbleached all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs
2 cups buttermilk
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 1/4 cups panko (Japanese breadcrumbs), finely ground
1 medium zucchini, finely sliced on the bias (2-3 inch pieces)
Grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Roasted Garlic Aioli, for serving, recipe follows
1 lemon, cut into wedges, for serving
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

  • Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
  • Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
  • Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
  • Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
  • Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
  • Preheat the oven to 425 degrees F.
  • Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
  • In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

From the Food network show Healthy Appetites with Ellie Krieger. Weight watchers points per serving 2

Provided by couponmommy123

Categories     Low Cholesterol

Time 35m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 7

cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated parmesan cheese (3/4-ounce)
1/4 cup plain breadcrumbs
1/8 teaspoon salt
fresh ground black pepper

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.

ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

PARMESAN-RANCH ZUCCHINI CHIPS



Parmesan-Ranch Zucchini Chips image

Love potato chips but watching your carb intake? Zucchini chips are a great alternative. They require some patience but are crunchy, flavorful, and downright addicting!

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 1h35m

Yield 4

Number Of Ingredients 6

1 medium zucchini
salt to taste
2 teaspoons extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon ranch dressing mix
cooking spray

Steps:

  • Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
  • Dab zucchini slices with paper towels to remove as much moisture as you can.
  • Preheat the oven to 220 degrees F (105 degrees C).
  • Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
  • Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
  • Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 2.6 g, Cholesterol 1.1 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 185.3 mg, Sugar 0.9 g

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY



Garlic Parmesan Zucchini Chips Recipe by Tasty image

Here's what you need: large zucchinis, bread crumbs, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes, eggs, mayonnaise, lemon juice, garlic powder, salt, pepper

Provided by Tasty

Categories     Snacks

Yield 4 servings

Number Of Ingredients 14

2 large zucchinis
2 cups bread crumbs
¾ cup parmesan cheese
⅓ cup fresh basil, chopped
1 tablespoon garlic powder
½ teaspoon salt
1 teaspoon pepper
1 ½ teaspoons red pepper flakes
2 eggs
⅓ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon garlic powder
½ teaspoon salt
1 teaspoon pepper

Steps:

  • Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
  • In a small bowl, whisk eggs together.
  • Preheat oven to 450ºF (230ºC).
  • In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
  • Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
  • Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
  • In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
  • Serve with dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 655 calories, Carbohydrate 76 grams, Fat 27 grams, Fiber 6 grams, Protein 25 grams, Sugar 8 grams

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From ketoasap.com


PARMESAN ZUCCHINI CRISPS APPETIZER - MOM MAKES JOY
In a large bowl or ziploc bag, coat zucchini in EVOO and stir/shake until each pieces is coated (it doesn’t need to be dripping, just a thin coat). In another bowl, combine equal parts grated Parmesan cheese and Italian seasoned breadcrumbs and stir until well mixed. Add in a dash of pepper and sea salt to taste (sea salt/kosher salt goes a ...
From mommakesjoy.com


PARMESAN CHEESE BAKED PARMESAN ZUCCHINI CRISPS
2014-11-23 Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside. In another shallow plate add the flour which you also need to season with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
From completerecipes.com


CRISPY ZUCCHINI PARMESAN CHIPS - SOUTHERN HOME EXPRESS
2022-06-24 Preheat oven to 425˚ F. Spray a baking sheet with nonstick cooking spray. Cut the zucchini into approximately 1/2” slices. Place the zucchini slices in a large bowl and drizzle the olive oil over them. Mix until all of the zucchini slices are coated in oil. Dip each oil coated zucchini slice in the parmesan cheese.
From southernhomeexpress.com


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