Description
Crispy and flavorful Parmesan Zucchini Crisps, perfect for a crunchy snack.
Ingredients
Scale
- 2 medium zucchinis, cut into 1/4-inch thick rounds
- 1 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 large egg, whisked
- 1 cup panko breadcrumbs
- Olive oil spray or a drizzle of olive oil for greasing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, lightly coating it with olive oil spray or a small amount of olive oil.
- In a mixing bowl, combine the grated Parmesan, garlic powder, onion powder, sea salt, black pepper, oregano, and smoked paprika until well mixed.
- Dip each zucchini round into the whisked egg, allowing excess to drip off, then roll it in the Parmesan mixture, pressing slightly to adhere.
- Arrange the coated zucchini rounds on the prepared baking sheet in a single layer, ensuring they do not touch.
- Sprinkle the panko breadcrumbs evenly over the top of the zucchini rounds for added crunch.
- Bake in the oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown and crispy.
- Allow the zucchini bites to cool for a few minutes before serving warm.
Notes
- For a spicy twist, add a dash of cayenne pepper to the cheese blend.
- Feel free to experiment with other vegetables like eggplant or yellow squash.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg