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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Parmesan Zucchini Crisps Recipe

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This recipe for Baked Parmesan Zucchini Crisps is from The Clark Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
2 zucchinis, sliced to about1/4 inch thick rounds
3 large eggs, beaten
1 tsp. dried oregano
Salt and pepper
Directions:
Directions:
1. Lay out a couple paper towels and place zucchini rounds on paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini with more paper towels and press them down. Leave for about 20 minutes. You will notice that the paper towels Re pretty wet and the zucchini slices are pretty dry.
2. Preheat oven to 400º. Line a large baking sheet with parchment paper.
3. In a shallow plate, combine panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper. Set aside.
4. In another shallow plate add the flour which you will also need to season with salt and pepper.
5. In a 3 rd plate beat eggs with salt and pepper.
6. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
7. Bake for 20-30 minutes or until Zucchini rounds are golden and crispy.
8. Serve with your favorite dip.

 

 

 

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