Zucchini Parmesan Crisps

Zucchini Parmesan Crisps
Lynda Roskelley


cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. 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.