Zucchini Parmesan Crisps

Imagine taking a bite into a crispy, cheesy delight that’s not only delicious but also guilt-free. Meet your new favorite snack: Zucchini Parmesan Crisps. Perfect for those moments when you crave something crunchy yet healthy, these crisps are the answer to the eternal snacking dilemma. Pair them with a side of Hidden Valley® Simply Ranch, and you’ve got a snack your whole family will love.

Why You’ll Love This Recipe

Let’s face it, healthy snacking can sometimes feel like an oxymoron. But with the combination of fresh zucchini and grated Parmesan, you can indulge without the guilt. These crisps are easy to make, requiring just a handful of ingredients, and they bring a deliciously addictive crunch to your snack time.

For me, zucchini has always been a staple, thanks to my grandmother who introduced me to its versatility. From her famous Zucchini Bread to savory sautés, zucchini was a constant at our table. Although fried zucchini was her favorite, this baked version offers a healthier twist while still delivering on flavor.

Kitchen Equipment You’ll Need

• Baking sheets (2)
• Aluminum foil
• Vegetable spray
• Knife
• Cutting board
• Mixing bowl
• Plate or wide bowl for coating

Ingredients

• 1 lb. zucchini or squash (about 2 medium-sized)
• 1/4 cup shredded Parmesan (heaping)
• 1/4 cup Panko breadcrumbs (heaping)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• Freshly ground pepper, to taste

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with foil and lightly spray with vegetable spray.
2. Slice the zucchini or squash into 1/4-inch thick rounds. Toss the rounds with olive oil, ensuring they are well coated.
3. In a wide bowl or plate, mix together the breadcrumbs, Parmesan, salt, and pepper.
4. Coat each zucchini round in the Parmesan-breadcrumb mixture, pressing lightly to adhere. Don’t worry if the mixture doesn’t fully cover the rounds; a light coating on each side is perfect.
5. Arrange the rounds in a single layer on the prepared baking sheets. Sprinkle any leftover breadcrumb mixture over the rounds.
6. Bake for about 22 to 27 minutes, until golden brown. There’s no need to flip them; they’ll crisp up nicely on both sides.

Tips for Success

• Ensure the zucchini slices are evenly coated with olive oil to help the breadcrumb mixture stick properly.
• Use freshly grated Parmesan for the best flavor and texture.
• For extra crispiness, let the slices sit for a minute or two in the breadcrumb mixture before placing them on the baking sheet.

Additional Tips and Variations

For a spicy kick, add a pinch of cayenne pepper to the breadcrumb mixture. You can also experiment with different cheeses like Asiago or Pecorino Romano for a unique twist.

Nutritional Highlights (Per Serving)

• Calories: 120
• Protein: 6g
• Carbohydrates: 8g
• Fat: 8g
• Fiber: 1g

Frequently Asked Questions (FAQ)

Can I use regular breadcrumbs instead of Panko?

Yes, but Panko breadcrumbs give a lighter, crispier texture that’s ideal for these crisps.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven until warmed through.

Can I make these ahead of time?

You can prep the zucchini and breadcrumb mixture in advance, but for the best texture, bake them fresh when you’re ready to serve.

Conclusion

These Zucchini Parmesan Crisps are a delightful way to enjoy healthy snacking without sacrificing flavor. Easy to make and packed with taste, they’re perfect for any occasion. Give them a try and let us know how they turned out for you. We’d love to hear your feedback and any creative twists you added!