2. Zucchini Parmesan Crisps
Next up is vegetables turned even chips. Healthy eating has never been so delicious. Take these Zucchini Parmesan Crisps from Ellie Krieger to your next family gathering once zucchini comes in season. Studded with nothing but parmesan, bread crumbs, and seasoning, this dish is easy to make and easy to eat. Oh, and it also helps hit your veggie quota for the day.
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Directions: Preheat the oven to 450 degrees Fahrenheit. 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.