Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, zucchini parmesan crisps. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zucchini Parmesan Crisps is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Zucchini Parmesan Crisps is something which I have loved my whole life. They’re fine and they look wonderful.
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,. Baked Parmesan Zucchini Crisps are a highly addictive healthy snack that is incredibly simple and easy to make with just two ingredients! Serve this Crispy Parmesan Zucchini recipe with a side of homemade ranch dressing for dipping and you'll have a delicious, good for you snack that your whole family will love.
To get started with this particular recipe, we must prepare a few components. You can cook zucchini parmesan crisps using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Parmesan Crisps:
- Prepare 1 1/2 cup Chipotle sandwich spread (more or less) (or plain mayo)
- Make ready 1 cup Italian style Panko
- Prepare 1/2 cup grated Parmesan cheese
- Prepare 2 zucchinis, thinly sliced to 1/4-inch thick rounds
Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Steps to make Zucchini Parmesan Crisps:
- Preheat oven to 400°F.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat. (You can use plain mayo and add your own spices if you prefer.)
- Layer on lined cookie sheet as flat as possible. I overlapped mine just slightly to get as many on there as possible.
- Bake for 20-25 minutes or until squash is crisp tender and golden. Serve immediately.
In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Transfer to a paper towel-lined plate. Zucchini slices are coated in parmesan cheese and panko breadcrumbs and then cooked until crispy. They make a great appetizer or side dish.
So that is going to wrap this up for this exceptional food zucchini parmesan crisps recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
