A few weeks ago, a friend clued me in to a recipe site called Just a Pinch. I had never heard of it, but I took a peek and started adding to my collection of recipes to try. I didn't have much time, but I hope to add more later.With my garden garden producing zucchini at an alarming rate, I am always eager to find a new way to fix it. I fixed these yesterday and we really liked them. Click HERE for the original link. If you want them to be more crispy, you can pan fry them, but we are trying to make a few more healthy choices, so baking it is.
Zucchini Parmesan Crisps
2 medium zucchini
1 Tbsp olive oil
1/4 C Parmesan cheese
1/4 C bread crumbs
1/8 tsp seasoning salt
Freshly ground black pepper
Cayenne Pepper to taste
*Preheat oven to 450°. Lightly coat a baking sheet with cooking spray.
Slice the zucchini into 1/4" rounds.
In a medium sized bowl, toss the zucchini with the olive oil.
In a pie plate, combine the Parmesan, bread crumbs, seasoning salt, pepper, Cayenne pepper.
Dip each round into the Parmesan mixture and place on prepared baking sheet.
Bake the zucchini rounds until brown and crisp - about 25-30 minutes. Serve immediately.
I don't think these would be very good as leftovers, but we didn't have any leftovers. I dipped a few of mine in Ranch Dressing - pretty tasty, but kind of defeats the purpose of trying to make it healthier. :)