Zucchini Parmesan Crisps

Ingredients

• 2 medium zucchini (about 1 lb total)
• 1 tbsp olive oil
• ¼ cup freshly grated Parmesan cheese
• ¼ cup panko breadcrumbs
• ¼ tsp garlic powder
• ¼ tsp dried oregano
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Instructions

1. Preheat oven — Heat oven to 450°F. Line two baking sheets with parchment paper or coat lightly with cooking spray.
2. Slice the zucchini — Cut zucchini into ¼-inch thick rounds. Pat dry with paper towels — removing excess moisture is key to crispiness.
3. Season — Toss zucchini rounds with olive oil to coat. In a small bowl, combine Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper.
4. Coat the slices — Arrange zucchini in a single layer on the baking sheets. Press a small amount of the Parmesan mixture firmly onto the top of each round.
5. Roast — Bake 25–30 minutes until the zucchini is tender and the topping is deep golden and crisp. Do not flip — the coating crisps better left undisturbed.
6. Serve immediately — Best eaten hot, right out of the oven while the topping is still crisp.

Notes

• Yellow squash works too — A perfect substitute for zucchini.
• Dry the slices — Make sure zucchini slices are very dry before coating for maximum crispiness.
• Freshly grated Parmesan — Pre-shredded cheese has coatings that prevent it from browning properly.

Nutrition (per serving)

Tags: #recipe #vegetable #snack #sidedish #zucchini #lowcarb #vegetarian