Zucchini Parmesan Crisps Recipe 455

BAKED PARMESAN ZUCCHINI CRISPS

Steps:

• Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
• Preheat Oven: Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
• Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
• Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
• Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
• Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
• Serve: Serve with your favorite dip such as ranch.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
• serving size, 1/2 cup.

CRISPY ZUCCHINI CHIPS WITH PARMESAN

Steps:

• Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
• Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
• Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet.
• Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain.
• Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges
• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ZUCCHINI PARMESAN CRISPS

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

AIR FRYER ZUCCHINI PARMESAN ROUNDS

Steps:

• Slice the zucchini into ¼ inch rounds
• Transfer to a large mixing bowl and drizzle with olive oil, garlic powder, salt, and pepper. Gently toss to combine.
• Transfer to the air fryer and top with shredded parmesan.
• Set your air fryer to 400°F for 5 minutes. After 5 minutes open air fryer and flip the zucchini then sprinkle parmesan on the other side. Close air fryer and cook for another 4-5 minutes.
• The zucchini rounds are ready once the parmesan cheese is golden brown and the edges of the zucchini are crisp. Enjoy with your favorite dipping sauce. We served them with spicy mayo.

PARMESAN-RANCH ZUCCHINI CHIPS

Steps:

• Slice zucchini into 1/16-inch-thick rounds using a mandoline. Place on a clean work surface and sprinkle with salt. Let sit for 10 minutes.
• Dab zucchini slices with paper towels to remove as much moisture as you can.
• Preheat the oven to 220 degrees F (105 degrees C).
• Place zucchini in a large bowl. Add oil and gently stir to coat. Add grated Parmesan cheese and ranch powder and gently stir to coat.
• Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets, making sure none are overlapping.
• Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

ZUCCHINI PARMESAN CRISPS RECIPE - (4.4/5)

Steps:

• Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko and Parmesan; set aside. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate. Serve immediately.

ZUCCHINI PARMESAN CRISPS

Steps:

• Preheat oven to 450F Spray a baking sheet with olive oil spray, or brush it on.
• Slice your zucchini into 1/4 inch rounds.
• Prepare two bolws for dipping. In one bowl toss the breadcrumbs, Parmesan, and a little salt and pepper. In the other bowl, add the buttermilk.
• Using one hand for wet and one hand for the dry, dip each zucchini into the buttermilk, and then into the breadcrumbs, turning to coat well.
• Place the zucchini on your sprayed baking sheet in a single layer. I like to spritz the tops with a light spray of olive oil, but that's optional.
• Bake for about 20 minutes, then flip and bake for about 4-5 minutes more.
• Serve hot with the fry sauce for dipping.