These baked zucchini parmesan crisps are a fabulous snack or appetizer, and a great way to sneak in veggies in your diet!
What a beautiful day in San Diego. Blue skies, warm temperatures, I can’t think of a better way to honor the soldiers who fought for this beautiful country. For Memorial Day, my husband took our two boys along with hundreds of other Cub Scouts and Boy Scouts to the National Cemetery at Fort Rosecrans.
They had the privilege of placing small American flags on each and every grave. That’s over 65,000 little flags for each fallen soldier. Even Middle Child, so wise for his almost-seven years, told me how important this job was.
Coming from a family of immigrants and marrying an immigrant myself, I count my blessings for living in a country where I’m free to stay home with my three kids, and even blog about something of little importance (in the grand scheme of things). How great is that?
And to celebrate, my husband and I had a big family party. What do we serve a group of 20 Iranians on Memorial Day weekend? Italian food! ha! ha! Somehow, burgers, ribs and dogs didn’t seem appropriate for this crowd!
I found this great appetizer that was devoured pretty quickly. If you are growing zucchini in your garden this year, or loaded up at your local grocery store, you’ll love this snack, Zucchini Parmesan Crisps.
Very simple, too. Just cut them into ¼-inch rounds. My zucchini’s weren’t too thick, so I cut them on a diagonal. Toss with some olive oil, and press into a parmesan-bread crumb mixture until fully coated. Place on a lightly greased baking sheet and bake at 400ºF until golden brown, about 25 minutes.
We dipped this tasty treats in my homemade marinara sauce, and boy were they delicious. I never at so much zucchini in one sitting. They stayed crispy and not soggy. Delicious!
- 1 lb zucchini, about 2 medium zucchini
- 1 TBS extra virgin olive oil
- ¼ cup Parmesan cheese, grated
- ¼ cup breadcrumbs, seasoned
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- Preheat oven to 450ºF.
- Coat a baking sheet with cooking spray.
- Slice zucchini into ¼-inch rounds.
- Place zucchini rounds in a medium-sized bowl and toss with olive oil to coat.
- In a separate bowl, combine Parmesan cheese, breadcrumbs, salt and pepper.
- Press each zucchini round into the Parmesan mixture, coating it evenly on both sides.
- Place coated zucchini round onto prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, about 25-30 minutes.
- Serve immediately.
Serving Suggestions: Serve with marinara sauce or other favorite tapenade toppings like roasted bell pepper strips, ground olives or pesto.
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 119mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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