1/2c shredded parmesan, romano, asiago or combination of all.
Instructions
Preheat oven to 400 degrees. Line baking sheet with
foil and lightly spray with vegetable oil spray.
Slice zucchini or squash into 1/4 to 1/2 inch thick
rounds or ovals. Toss with EVOO, coating well.
In a wide bowl, combine Panko, cheese, salt and
pepper. Place vegetable into mixture and coat both
sides well. Press mixture onto vegetable to adhere.
Place vegetable onto baking sheet in single layer.
Sprinkle any remaining mixture over the vegetables.
Bake for 22-25 minutes depending on thickness.
Finish in broiler until golden brown. No need to
flip vegetables because they will crisp up on both
sides.
Originally Submitted
7/24/2013
0 Out of 5 from
0 reviews
You can add this Zucchini Parmesan Crisps recipe to your own private DesktopCookbook.