Directions:

• Preheat oven to 450F. Prepare a large baking sheet (no need to grease it.)
• Slice zucchini into 1/4-inch slices.
• Toss in a bowl with 1 Tablespoon of extra virgin olive oil.

• Combine 1/4 cup panko crumbs, 1/4 shredded parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon of salt into a bowl. Mix well. 

• Dip each slice on both sides into the panko mix. Spread out onto the prepared baking sheet.

• Bake for 15 minutes, then flip the zucchini rounds onto the other side and bake for another 15 minutes.
• Serve immediately.

Print Recipe

Baked Zucchini Crisps

Servings: 8

Calories: 39kcal

Ingredients

• 1 zucchini
• 1 Tablespoon extra virgin olive oil
• 1/4 cup parmesan cheese shredded
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup bread panko

Instructions

• Preheat oven to 450F. Prepare a large baking sheet (no need to grease it.)
• Slice zucchini into 1/4-inch slices.
• Toss in a bowl with 1 Tablespoon of extra virgin olive oil.
• Combine 1/4 cup panko crumbs, 1/4 shredded parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon of salt into a bowl. Mix well.
• Dip each slice on both sides into the panko mix. Spread out onto the prepared baking sheet.
• Bake for 15 minutes, then flip the zucchini rounds onto the other side and bake for another 15 minutes.
• Serve immediately.

Nutrition

Calories: 39kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Cholesterol: 2mg | Sodium: 138mg | Potassium: 63mg | Vitamin A: 1.5% | Vitamin C: 5.3% | Calcium: 4.4% | Iron: 1.1%