Baked Parmesan Zucchini Crisps

 

Ingredients:

2 medium zucchini

1/4 cup panko bread crumbs (whole wheat panko if you can find it)

1/4 cup grated parmesan cheese

1 Tbsp olive oil

1/4 tsp salt

fresh cracked black pepper to taste

 

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

 

Slice zucchini into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

 

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

 

Bake for about 22 to 27 minutes, until golden brown. There is no need to flip them during baking - they crisp up on both sides.