Description
Zucchini Parmesan Crisps are crispy, cheesy, and healthy baked zucchini rounds coated with Parmesan cheese and breadcrumbs. This easy appetizer or side dish delivers a crunchy texture and savory flavor while staying light and satisfying.
Ingredients
Scale
- 2 medium zucchini (about 1 pound total), sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup plain dry breadcrumbs
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray, for coating the baking sheet
Instructions
- Preheat the oven to 450 degrees Fahrenheit and lightly coat a baking sheet with cooking spray.
- Wash and dry the zucchini, then slice them into 1/4-inch thick rounds for even cooking.
- Place the zucchini slices into a medium bowl and toss them with olive oil until evenly coated.
- In a separate bowl, combine the Parmesan cheese, breadcrumbs, salt, and black pepper.
- Dip each zucchini round into the Parmesan mixture, pressing gently so the coating sticks to both sides.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, or until the zucchini crisps are golden brown and crispy around the edges.
- Carefully remove the crisps with a spatula and serve immediately while hot and crunchy.
Notes
- For extra crispy zucchini crisps, pat the zucchini slices dry before coating them.
- Freshly grated Parmesan cheese provides the best flavor and texture.
- Avoid overcrowding the baking sheet to ensure proper crisping.
- Serve immediately for the crispiest texture.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 3g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg