Easy Zucchini Cheese Crisps (Print version)
Tender zucchini rounds baked with Parmesan, mozzarella, and panko until the edges turn golden and crisp.
# Ingredients:
For the zucchini
01 -
2 medium zucchini, sliced into 1/4-inch rounds
02 -
3/4 teaspoon kosher salt, divided
03 -
1 large egg, beaten
04 -
Olive oil spray or 1 tablespoon olive oil
For the cheese coating
05 -
1/2 cup (30 g) panko breadcrumbs
06 -
1/2 cup (50 g) freshly grated Parmesan cheese
07 -
1/2 cup (55 g) finely shredded mozzarella cheese
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
For serving
11 -
1/2 cup warm marinara, ranch, or garlic yogurt sauce
12 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack lightly with olive oil spray.
02 -
Arrange the zucchini rounds on a towel and sprinkle with 1/2 teaspoon kosher salt. Let them stand for 10 minutes, then pat both sides very dry.
03 -
In a shallow bowl, combine panko, Parmesan, mozzarella, Italian seasoning, garlic powder, black pepper, and the remaining 1/4 teaspoon salt.
04 -
Dip each zucchini round in beaten egg, letting the excess drip off. Press both sides into the cheese coating and set the rounds on the prepared rack with space between them.
05 -
Mist the tops lightly with olive oil spray. Bake for 18-22 minutes, until the coating is golden and the cheese edges are browned.
06 -
Let the crisps rest on the rack for 3 minutes so the cheese firms up. Sprinkle with parsley if using and serve warm with marinara, ranch, or garlic yogurt sauce.
# Good to know:
01 -
Best served warm, within 10 minutes of baking.
02 -
Slice zucchini evenly so all pieces finish at the same time.
03 -
Use two baking sheets if doubling the recipe.