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ZUCCHINI PARMESAN CRISP Recipe

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This recipe for ZUCCHINI PARMESAN CRISP, by , is from FELLOWSHIP HAVEN 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!

Contributor:  
Contributor:  
Crystal Whittaker

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. zucchini or squash ( about 2 medium size)
1/4 cup shredded Parmesan cheese (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tbsp. olive oil
1/4 tsp. kosher salt
freshly ground pepper, to taste

Directions:
Directions:
Preheat oven 400. Line baking sheet with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 " thick rounds. Toss rounds with oil coating well.
In a bowl or plate, combine breadcrumbs, parmesan, salt and pepper
Place rounds in parmesan-breadcrumbs mixture, coating both sides, press to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheet. sprinkle any remaining breadcrumbs mixture over rounds.
Bake 22-27 minutes, until golden brown. (There is no need to flip them during baking--they crisp up on both sides as is.)

 

 

 

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