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–+ servings
Marco

Parmesan Zucchini Crisps: A Must-Try Crunchy Snack!

Crispy and flavorful Parmesan Zucchini Crisps, perfect for a crunchy snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a mixing bowl, combine the grated Parmesan, garlic powder, onion powder, sea salt, black pepper, oregano, and smoked paprika until well mixed.
  3. Dip each zucchini round into the whisked egg, allowing excess to drip off, then roll it in the Parmesan mixture, pressing slightly to adhere.
  4. Arrange the coated zucchini rounds on the prepared baking sheet in a single layer, ensuring they do not touch.
  5. Sprinkle the panko breadcrumbs evenly over the top of the zucchini rounds for added crunch.
  6. Bake in the oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown and crispy.
  7. Allow the zucchini bites to cool for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 400mgFiber: 1gSugar: 2g

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.

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