August 8, 2014

Baked Parmesan Zucchini Crisps

After making zucchini bread last weekend, I had a few left over zucchini's that I didn't want to go to waste.  So, I decided to make a batch of these baked Parmesan zucchini crisps.  They're ridiculously easy to prepare, taste absolutely delicious and are a much healthier alternative to fried potato chips.  Plus, who doesn't love crispy, baked Parmesan cheese?  Yum!

2 medium zucchini (green or yellow)
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt
1/2 cup milk of your choice 

Preheat oven to 425 degrees
Spray a cookie sheet with cooking spray
Combine breadcrumbs, Parmesan, garlic powder, salt & pepper in a medium bowl
Place milk in a separate shallow bowl
Dip zucchini slices in milk and then dredge in breadcrumb mixture
Place coated slices on cookie sheet
Bake for 20-25 minutes or until browned and crispy