ZUCCHINI PARMESAN CRISPS
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.) for more yummy recipes many more here Gregg's Skinny Friends - Health &
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Yourgirl Alexa
[email protected]I can't wait to try these crisps! They look so delicious.
Jennifer Bray
[email protected]These crisps are the perfect appetizer or snack. They're crispy, cheesy, and flavorful.
Reggie Hawkins
[email protected]I love that these crisps are baked, not fried. It makes them a healthier option.
june campbell
[email protected]These crisps are so easy to make, and they're a great way to use up leftover zucchini.
MALKHA GAMING
[email protected]I'm not a big fan of zucchini, but I actually really enjoyed these crisps. They're a great way to sneak some vegetables into your diet.
Vicente Godinez
[email protected]I made these crisps for a potluck and they were gone in minutes. Everyone raved about them.
Opemipo Akinde (kunlexworld)
[email protected]I followed the recipe exactly and they turned out perfectly. I highly recommend this recipe!
Angela D McCain
[email protected]These are so good! I love that they're a healthier alternative to traditional fried zucchini.
Aminur Haque
[email protected]I've made these crisps several times now, and they're always a crowd-pleaser. They're crispy, cheesy, and flavorful.
marwan sophy
[email protected]These zucchini parmesan crisps were a hit at my last party! Everyone loved them, and they were so easy to make. I'll definitely be making them again.