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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Parmesan Crisps Recipe

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This recipe for Zucchini Parmesan Crisps is from The Ultimate Donovan Family Reunion 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:  
Cooking spray
2 medium zucchini
1 T. Olive oil
1/4 c. Parmesan cheese
1/4 c. Bread crumbs ( unflavored)
1/8 tsp. Salt
Fresh black pepper
Directions:
Directions:
Preheat oven to 450º. Slice zucchini in 1/4 inch rounds. Toss zucchini slices in medium bowl with the olive oil. Combine Parmesan cheese, bread crumbs, salt and pepper. Dip each zucchini round in the cheese and bread crumb mixture. Put on baking sheet lined with parchment paper.

Bake until the zucchini are brown and crisp about 25 to 30 minutes. Turn them over after the first 15 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Tracey, our wonderful caregiver, found this recipe online and surprised us with this fabulous dish. The zucchini was from Barbara Peatie's garden. The dish was absolutely delicious ( from the perspective of someone who dislikes plain cooked zucchini).

 

 

 

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