Daily Archives: April 18, 2016

Baked Zucchini Crisps

Baked Parmesan Zucchini – Crisp, tender zucchini oven-roasted to perfection. It’s healthy, nutritious and completely addictive! My kids love them.

I highly suggest letting your kids help you with this recipe, they will have fun dipping the zucchini in the Parmesan and bread crumbs mixture plus you will build precious memories.

Ingredients:

  • 400 grams zucchini                                  
    baked zucchini crisps
  • 25 grams Parmigiano Reggiano
  • 10 grams bread crumbs
  • 2 tablespoon of oil
  • A sprinkle of salt
  • A sprinkle of pepper
  • Oregano
  • A sprinkle of love

Method:

  • Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
  • Wash and dry zucchini, and cut into 1/4-inch thick round slices.
  • In a small bowl, combine Parmesan, bread crumbs, oregano, salt and pepper, to taste. Don’t forget the sprinkle of love.
  • Dip the zucchini in the Parmesan mixture and place them on a prepared baking sheet. Drizzle with olive oil. Place into oven and bake them at 425 until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown, always watch them because they burn very easily!
  • Serve immediately, garnished with parsley, if desired.
  • Buon Appetito