Zucchini Parmesan Crisps

These are such a fun snack!  Nick and I love them in the afternoon when we're not totally starving, but need a little something delicious.

zucchini crisps.jpg

INGREDIENTS

Reynolds Wrap Non-Stick Foil
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
¼ cup freshly grated Parmesan (3/4-ounce)
¼ cup plain dry bread crumbs
Salt
Freshly ground black pepper

DIRECTIONS

  • Preheat the oven to 450 degrees F. Cover a baking sheet Reynold’s non-stick foil.
  • 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.

Snack, AppetizersMarie KellyMilford Kitchenzucchini, vegetables, cheeseComment