Baked Zucchini Parmesan Crisps
User Reviews
4.6
48 reviews
Excellent
-
Cuisine
American, Vegetarian
Baked Zucchini Parmesan Crisps
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Zucchini gets a crispy turn with panko bread crumbs and Parmesan cheese, spiked with fresh thyme leaves that are baked in the oven instead of fried.
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Ingredients
- 1 pound zucchini , (about 3 medium)
- 1 egg white
- ⅓ cup panko bread crumbs plus 1 tablespoon
- ⅓ cup Parmesan Cheese freshly ground; plus 1 tablespoon
- 4-5 thyme stripped from the stem, sprigs, fresh leaves
- ¼ teaspoon salt Kosher salt and freshly ground
- ¼ teaspoon black pepper Kosher salt and freshly ground
- Pinch cayenne pepper
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Trim the ends of the zucchini and then slice into rounds about ¼ inch thick. Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.
- Dip the zucchini rounds into the egg white to coat both sides then using a fork, scoop the zucchini rounds into the panko bread crumb mixture and flip both sides, gently pressing the bread crumbs into the zucchini. Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.
- Serve immediately with homemade ranch dressing.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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