Baked Parmesan Zucchini Crisps
User Reviews
4.6
Baked Parmesan Zucchini Crisps
Description
Baked Parmesan Zucchini Crisps involve thin slices of zucchini that are salted and pressed to remove excess moisture before baking. The slices are dredged in flour, dipped in beaten eggs, and coated with a flavorful breadcrumb mixture containing panko, grated Parmesan, and oregano. Baking at 400°F encourages a crisp texture with golden edges. This method highlights the zucchini's mild flavor enhanced by the sharpness of Parmesan and the aroma of oregano. The result is a crunchy, lightly spiced vegetable crisp suitable for snacking or as a side dish.
The step of salting the zucchini and pressing out moisture is essential to achieving crispiness by reducing excess water. The layered coating ensures a crunchy crust while the interior retains slight tenderness. These crisps can be stored in the refrigerator and reheated gently to revive their crunch, and they also freeze well when kept in an airtight container.
Ingredients
- 2 medium zucchini thinly sliced to about 1/4-inch thick rounds
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups panko breadcrumbs
- ½ cup Parmesan Cheese grated
- 1 teaspoon oregano dried
- 1 cup all-purpose flour
- 3 large egg beaten
Instructions
- Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
- Preheat Oven: Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
- Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve: Serve with your favorite dip such as ranch.
Notes
- Salting and pressing zucchini slices before baking removes moisture for better crispness.
- Store crisps in an airtight container in the fridge for 3-5 days; reheat at low temperature to re-crisp.
- These crisps freeze well for up to 3 months; keep frozen in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 386mg | 16% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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