Zucchini Parmesan Crisps Recipe 455

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.

ZUCCHINI PARMESAN CRISPS

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.

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:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line two baking sheets with foil, and spray with Nonstick Cooking Spray (as needed).
• Place 1/4 thick slices of Zucchini (1 pound) in a plastic bag with Olive Oil (1 tablespoon) and shake to coat evenly.
• In a wide bowl or plate, combine Panko Breadcrumbs (1/4 cup), Parmesan Cheese (1/4 cup), Kosher Salt (1/4 teaspoon), and Ground Black Pepper (to taste).
• Place zucchini rounds in the bread crumb mixture, coating both sides, and pressing the mixture onto the rounds.
• Place rounds in a single layer on the baking sheet, and sprinkle with remaining bread crumb mixture.
• Bake 22-27 minutes, until golden brown.
• Serve, and enjoy!

ZUCCHINI PARMESAN CRISPS RECIPE - (4.4/5)

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

PARMESAN ZUCCHINI CRISPS

Steps:

• Preheat oven to 425.
• Slice zucchini in rounds.
• Pour Parmesan cheese into a zip lock bag.
• Dip zucchini slices into egg
• Place zucchini in cheese bag.
• Shake until all pieces are coated.
• Place zucchini on a non-stick baking sheet.
• Bake for 15 minutes or until cheese starts to melt and brown.