For Mother’s Day dinner I was looking for a multi-purpose side dish. Ideally I wanted something that could serve as both a starch and vegetable, be easy to make, and taste great all at the same time. Tall order right?
My brother-in-law’s sister came to the rescue with a recipe she had recently shared on Facebook. These Zucchini Parmesan Crisps where just the right thing. On the logistics front I was able to put them together quickly and get them in the oven before starting on the main dish. Beyond being easy that were very, very tasty. The finished product was pleasantly crisp (as the name might suggest), and had a nice light flavor. These were probably the hit of a (very good if I say so myself) Mother’s Day dinner.
Zucchini Parmesan Crisps
- 1 lb. zucchini (about 2 medium-sized)
- 1/4 heaping cup shredded Parmesan cheese.
- 1/4 heaping Panko breadcrumbs
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Line two baking sheets with foil and spray lightly with vegetable spray.
- Slice zucchini into 1/4 inch-thick rounds.
- Toss rounds with oil, coating well.
- In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
- Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
- Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
- Bake for 25-30 minutes, until golden brown.
- There is no need to flip them during baking — they crisp up on both sides as is.
- Add more cheese and breadcrumbs if needed to make sure all the zucchini rounds are coated
Recipe courtesy of Janet Kuhl-Kalantari