Remember my previous recipe about what to do with all that garden zucchini? Well, this is another favorite of mine but a little healthier. Many years ago when I was going to college, there was a Carl’s Jr. on campus. Every once in awhile I would treat myself to their Fried Zucchini. Boy, it sure hit the spot in the afternoon before another boring lecture. When we first got our garden, I would make fried zucchini. But it is labor intensive. A few years back, I found this baked version and it is so much easier. Recently I bought Panko bread crumbs for the first time and WOW what a difference it makes in this recipe. My kids love eating the zucchini crisps after they’ve been dipped in ranch dressing. I also used this recipe to make onion rings with our homegrown onions. I just about devoured the whole batch by myself!

Zucchini Parmesan Crisps
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Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray or Parchment paper.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Adapted from: Ellie Krieger