Meatless Monday
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Meatless Monday-Zucchini Parmesan Crisps

My friends and I ordered fried zucchini chips at a restaurant and were less than impressed, so I figured, why not try to cook them on my own.  My version is baked, not fried, and uses a mix of cheese and bread crumbs.  A healthier version, that quite frankly tasted a lot better than the fried version.  I used THIS Food Network recipe by Ellie Krieger.

2 Medium Zucchini

1 TBSP olive oil

1/4 Cup Parmesan Cheese

1/4 Cup Italian Bread Crumbs

Onion Powder, Garlic Salt, and Black Pepper

Preheat oven to 350

Slice the zucchini into 1/4 inch thick rounds

In a bowl, toss the zucchini with olive oil

In another bowl, combine the cheese, bread crumbs, and spices

Dip each round into the Parmesan mixture and coat the zucchini evenly on both sides.  Make sure to press the coating on to the zucchini to ensure it will stick while baking.

Place the rounds in a single layer on a baking sheet

Bake in oven until the rounds are browned and crisp, about 25-30 minutes.

Serve immediately.

Zucchini Parmesan Crisp/photo courtesy of

Stay hungry!


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