I grew up with fried squash.

And fried squash, like most deep-fried things, is darn good.

These crisps are the healthier — but still totally delish — baked version of those deep-fried veggies I ate as a kid.

We just ate these right off the pan, barely cool enough to handle.

It’s an awesome little snack or side.

The parmesan gives the zucchini a nice golden, salty side.

The Panko adds the “crisp” to the crisps, while the thin round of zucchini inside is ever-so-slightly soft and flavorful.

This is my favorite way to eat zucchini and squash now.

It’s easy and it doesn’t really taste healthy…it tastes like something deep-fried and delicious.

Zucchini Parmesan Crisps

adapted from Ellie Krieger’s recipe

  • 1 lb. zucchini or squash (about 2 medium-sized)
  • 1/4 cup shredded parmesan (heaping)
  • 1/4 cup Panko breadcrumbs (heaping)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground pepper, to taste

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

Slice zucchini or squash 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 as is.)

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