Zucchini Parmesan Crisps
Crispy, cheesy, and baked—not fried—these Zucchini Parmesan Crisps are the perfect snack or side dish that’s healthier without sacrificing flavor.
Ingredients
- 2 medium zucchinis thinly sliced into rounds
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs optional, for extra crunch
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning or dried oregano
- 1/4 teaspoon black pepper
- Olive oil spray
Instructions
- Preheat the oven:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep the zucchini:
- Slice the zucchinis into thin rounds (about 1/4 inch thick). Pat them dry with a paper towel to remove excess moisture.
- Mix the coating:
- In a small bowl, combine Parmesan, breadcrumbs (if using), garlic powder, Italian seasoning, and black pepper.
- Coat the zucchini:
- Lightly spray the zucchini rounds with olive oil. Press each slice into the Parmesan mixture, coating one side.
- Bake:
- Arrange the coated zucchini slices on the baking sheet in a single layer. Bake for 15-20 minutes, or until golden and crispy.
- Serve:
- Let them cool slightly before serving. Enjoy as is or with your favorite dipping sauce!
Notes
- Best enjoyed fresh: These crisps are at their crunchiest when served right out of the oven. If you have leftovers, reheating them in the oven or air fryer will help bring back their crispiness.
- Breadcrumb-free option: If you’re looking to keep it simpler, you can skip the breadcrumbs and just coat the zucchini with Parmesan for a lighter, even crispier result.