These Parmesan Zucchini Crisps should go on your appetizer board. Thin cut zucchini slices dredged in a parmesan bread crumbs and baked to crispy perfection!
So after seeing these appearing on Pinterest for about a month this summer, I had to figure out what all the fuss was about. So, I just kind of went with common sense and made up a recipe to put these together.
But can I just say, there are only so many ways you can make these. If you look at the million other Parmesan Crisp recipes out there, they all kind of look pretty much the same. After four years of recipe writing I realized you’ll be hard pressed to come up with something that hasn’t already been done a thousand times.
I can’t tell you how many times I’ve made something that I truly thought was “original”, only to find out that millions of people were chowing down on it for years. Oh well, new to me I guess..haha!
I cook with zucchini all the time. i have so many dishes like my Parmesan Topped Zucchini, but these are a first. And have you checked out More Than 20 Summer Zucchini Recipes yet?
Making My Version of These Zucchini Crisps
So, on a laid back weekday morning back in August, I set out to make my version of Parmesan Zucchini Crisps. I didn’t have high hopes if I’m completely honest. But I thought I’d give them a try anyway. I had all the ingredients on hand and there wasn’t much prep work. And even if it was a huge fail, I’d still eat it. Hell, I eat a lot of fails!
But to my surprise, I loved them! Not only did I love them, my 17 year old fuss pot of a daughter, loved them as well. What, Lola eating zucchini? Her words were “Mmmmm, these are really tasty.” And continued by eating a nice little stack. Maybe she’s growing up and out of the picky phase. We’ll see. And anyways, aren’t picky eaters supposed to be toddlers? And if you’re looking to sneak in more zucchini to picky eaters, check out my Zucchini Fritters!
Notes about the Parmesan Zucchini Crisps
- It really has to be served fresh out of the oven. These loose their crispness relatively quickly and plus they are just better hot and fresh. But I honestly though they were delicious and will make them again.
- The dip isn’t necessary, but I thought the creamy cool dip on the side was really tasty. Serve it with your favorite dip if you have one.
- These are baked not fried which makes them a healthier option for those of you watching that kind of stuff.
- Also, you can do all the prep work before hand if you are planning on serving these as an appetizer. The dip can be made hours in advance and you can have the zucchini crisps all prepared and ready to bake on the tray. Just cover the tray with foil and put in the refrigerator until baking time. Makes for a great make ahead appetizer.
Happy cooking friends!
Get the recipe!
Parmesan Zucchini Crisps
Ingredients
For the zucchini:
- 1 large zucchini ends trimmed and cut into 0.5 inch rounds
- 1 Egg
- 1/2 Cup bread crumbs fine
- 1/2 Cup parmesan cheese finely grated
- 1 Teaspoon dried oregano
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
For the dip:
- 1 Cup sour cream
- 3 Tablespoons fresh chopped chives
- 2 Spring onions finely chopped
- 1/2 Teaspoon salt
- 1 Teaspoon garlic powder
Instructions
- First make the dip. Combine all ingredients in a small bowl, stir, cover and refrigerate.
- Preheat oven to 400 degrees F. Line a large baking tray with parchment paper and set aside.
- In a medium sized bowl, whisk the egg.
- On a large plate combine the bread crumbs, parmesan, oregano, garlic powder, salt and pepper. Stir to combine.
- Dip each piece of zucchini in the egg and then coat in the bread crumb mixture. Place on baking tray and repeat for all zucchini.
- Bake for 25 – 30 minutes or until golden brown and crispy.
- Remove from oven and serve with dip immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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