C – Where did all the zucchini Parmesan crisps go?
“They’re all gone. I ate them all. I was hungry and they were so good,” said Jim.
That was the most surprising reaction I have gotten from him. He usually saves me a few at the end. He just couldn’t resist.
He even took a final shot for evidence that he ate it all.
I was shocked. Yeah, these crispy zucchini snacks were great. Now, I wish I had made more.
Luckily, they are really simple to make with only five ingredients.
Jim described them as a healthy version of popcorn that doesn’t get stuck in your teeth They are so yummy, you wouldn’t even think they were sort of healthy for you. I used panko breadcrumbs, which really made them light and airy.
The Parmesan cheese and breadcrumbs were a great combination. I was surprised they were still good cold. They were the perfect snack.
| Zucchini Parmesan Crisps |
- 2 medium zucchini, slice ¼ inch thick rounds
- 1 Tbsp olive oil
- ¼ cup freshly grated Parmesan (¾ ounce)
- ¼ cup plain dry bread crumbs
- ⅛ tsp salt
- Freshly ground black pepper
- Preheat the oven to 450 degrees.
- In a medium bowl, toss the zucchini with the oil.
- In a small bowl, combine the Parmesan, bread crumbs, salt and some fresh black pepper.
- Dip each round into the Parmesan mixture, coating it evenly on both sides. Press the coating on to stick.
- Place in a single layer on a baking sheet with parchment paper or silpat.
- Bake the zucchini rounds until browned and crisp, about 25 to 30 minutes. Remove with spatula.
- Serve immediately.
- Enjoy!
Well back to making more of these. I think I will set a few aside next time, just in case Jim forgets to save some for me.
I know, Jim, it’s rare you forget … and, I know they were that good.
Adapted from: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/
What was in the dipping sauce?
Sriracha sauce and mayo. Really simple and you just mix it together for your own taste. I usually put 1 tablespoon of mayo to every 1/4 teaspoon Sriracha because I don’t like it that spicy.