Baked Parmesan Zucchini Crisps – Your guests will love them

Baked Parmesan Zucchini Crisps – These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!

Origin of Zucchini

Zucchini are part of the gourd family. They are native to Central America and Mexico. Zucchini are grown throughout the United States during the warm, frost free season.

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Baked Parmesan Zucchini Crisps

These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!

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Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer, baked, snack, zucchini

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 109kcal

Author: Mangia Bedda

Ingredients

• ▢ 2 large zucchini
• ▢ 3/4 cup dried bread crumbs
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1/2 tsp salt
• ▢ 2 tbsp chopped parsley
• ▢ 1 clove garlic minced
• ▢ 1/4 cup all-purpose flour
• ▢ 2 eggs lightly beaten
• ▢ olive oil for greasing

Instructions

• ▢
  Preheat oven to 375 degrees F.
• ▢
  Prepare 2 baking sheets by covering them with parchment paper and grease with olive oil.
• ▢
  Slice zucchini into 1/4 inch thick rounds.
• ▢
  Prepare three bowls for dredging the zucchini. Place flour in one bowl, beaten eggs in another bowl and in the third bowl mix together the breading ingredients (breadcrumbs through garlic).
• ▢
  Dredge the zucchini rounds in the flour, shaking off the excess, next dip into the beaten eggs. Lastly, coat with the breadcrumb mixture. Place on the prepared baking sheets. Continue with remaining zucchini.
• ▢
  Drizzle about 1 tablespoon olive oil over the zucchini. Bake for 30 minutes, until golden brown and crispy.

Notes

• Yellow zucchini may also be substituted for regular green zucchini.
• The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
• Baked Parmesan Zucchini Crisps do not require flipping while baking in order to ensure a crisp texture on both sides.
• Serve hot immediately out of the oven as they lose their crisp texture once they cool.

Nutrition

Calories: 109kcal | Carbohydrates: 13g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 345mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg