Parmesan Zucchini Crisps

The zucchini are coming in fast and furious. Have I said that yet?

I don’t know where hey come from, I can go out in the morning and pick the plants clean and by night-time, more appear!

As predicted, zucchini breads are starting to fill my freezer (I have made 8 in the past week alone). And still, my fridge is filled with zucchini. So it is time to add zucchini side dishes whenever possible. I hit on a winner tonight – an adaptation of Ellie Krieger’s Parmesan Zucchini Crisps.  They were these delicious (I could have eaten the entire try myself).


Sorry, we ate these too quickly for me to get a picture of them on the serving plate.

Zucchini Parmesan Crisps

slightly adapted from Ellie Krieger

Cooking spray
2 medium zucchini (about 1 pound total), (from the garden)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup Italian dry bread crumbs


Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

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.




One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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