Zucchini Parmesan Crisps

It’s Secret Recipe Club reveal day!  I love this day.  I love looking through all the amazing pictures and trying to guess who had my blog for the month.  I also love trying out new recipes to share with you all.  (Okay, to share with me, but I didn’t want to sound selfish.)

This month my assignment was The Ginger Snap Girl.  Gloria is the author of this wonderful foodie blog and I loved looking through all her recipes.  Gloria and I have a lot in common.  Well, not the big things, like her being married and having 3 cats.  I don’t have either of those.  And the fact that she lives in sunny California.  Not me.  But the more important things, like, we both LOVE donuts, we love our DVRs (how did I live without it), love to take road trips and we both love to love on our nieces and nephews.  Oh yeah, and bake cookies!
I had every intention of making a delicious dessert recipe from Gloria’s blog.  I kind of have a thing with desserts.  I love them.  But then I saw her Zucchini Parmesan Crisps and I knew it was love at first site.  I LOVE zucchini!
Zucchini Parmesan Crisps
1 pound of zucchini (about 2 medium)
1 tablespoon olive oil
1/2 cup fresh grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup ranch dressing (optional)
Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with cooking spray.  I used Non Stick Parchment Paper because I love the stuff.
Prepare bread crumb mixture.  Place Parmesan cheese, bread crumbs, salt and pepper in a medium bowl and mix.
Slice the zucchini into 1/4 inch rounds and place in a medium size bowl.  I used my Crinkle Cut Knife because I was told wavy veggies hold more dip =o)  So I thought maybe that meant breading too.
Drizzle zucchini with olive oil and toss to evenly coat all the slices.  Coat each slice generously with the bread crumb mixture.  Pat crumbs into the slices to get a good even coating.  I couldn’t get the coating to stay on very well so I dipped my slices in a beaten egg.

 

Place each slice on the prepared baking sheet leaving a little bit of room in between each slice.  Bake 25 – 30 minutes until zucchini is tender and breadcrumbs are golden brown and crisp.  Of course you can also fry these bad boys in oil.  That’s always my first choice =o) but I was having company over for dinner and I wanted to appear be somewhat healthy.  =o)

 

Serve while still warm with ranch dressing or Garlic Aioli Sauce.

 

Did you miss my other Secret Recipe Club posts?  Here they are, just in case =o)
 
 
 Ummm, can you say sweet tooth?  =o)
 
 
 

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Comments

  1. I have a couple of zucchini sitting in my fridge and I was just thinking I’d fry them up…and I will with a Parmesan crsip!

  2. Yumm! Thanks for sharing 🙂

  3. The zucchini coins sound scrumptious, and could sub nicely for pasta if drizzled with a bit of red sauce over the top. Yum!

  4. I love zuccchini! What a great recipe and looks super tasty. Glad to be part of SRC group C with you!

  5. I can’t wait to try these this summer! Delish!

  6. I love Ginger Snap Girls blog! Your dish looks and sounds incredibly tasty. Glad to be part of SRC group C with you!

  7. That sure is a nice take on zuchinni!!!

  8. I am sure these tasted very good!

  9. I love zucchini, and these look delicious!

  10. Ohhh yeah! This is one of my favorite ways to make zucchini. 🙂 I love your description of what we have (and don’t have) in common. LOL. We are practically soul sisters! 😉 A DVR can do that for you!

  11. Why are you making me so hungry? ABuse! lol. Man, these sound good. A friend once fried up some zucchini (though without parmesan, for shame) and made a special sauce which I’m pretty sure had mayo and ketchup in it. Sounds gross but it was amazeballs. Maybe not as amazeballs as the garlic aioli, but pretty dang good. I think it’s just really hard to mess up fried food. Fried food rules.

  12. These look great! I will have to try them.

  13. Oh yummy – I’m stockpiling all these great zucchini recipes for when the glut hits this summer! Will be making this for sure.

  14. yum! Thanks so much for taking the time to link up to the Tasteful Tuesday party @Nap-TimeCreations.com. Make sure to follow my blog via bloglovin, GFC or facebook so you don’t miss out on my features posts… it could be YOU :o)
    Emily

  15. I bet these are so yummy and crunchy! Panko breadcrumbs are the best!

  16. These look delicious. I am going to have to make them. Thanks for all of your wonderful posts. PotpourriMommy@blogspot.com

  17. Gloria has a great blog! She is one awesome lady. These look yummy.

  18. These crisps look like they can become very addicting to a snacker like myself ! Thank you for sharing at our ALL MY BLOGGY FRIENDS party 🙂

  19. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  20. These look so good! And they look very kid-friendly too! Thanks so much for sharing at Much Ado About Monday!

  21. These look wonderful and sound incredible! IThese are going on my “must make soon” list!

  22. barbara says:

    Both my son and I loved that….I did not need an egg as the crumb mixture did stick to the zucchini, perhaps because I used extra olive oil. We dipped the cooked slices in chipotle ranch…….mmmmmmm, good!

  23. Thanks for linking up, Erin! Look for the round-up next week.