No. 101: Zucchini Parmesan Crisps

We had several things we needed to eat in the fridge last night: grapes, one last steak fillet and some zucchini.

The grapes were a nice appetizer, but I didn't feel like making a traditional side salad for the steak. Something warm and crispy sounded delicious.

Zucchini crisps hit me as a great and easy way to get some crunch but also some veggies in our world.


Cooking spray
2 medium zucchini
1 tablespoon olive oil
1/4 cup freshly grated Parmesan
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

To make

Preheat the oven to 450 degrees. 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.

Baking sheet

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

The results

I will fully admit, my impatience and need to meddle got in the way of a terrific crisp experience.

With ten minutes to go I checked on these little guys and saw a pan like this:


With so much time left on the clock, I worried they'd burn. So I turned down the heat to 350.

Silly me, I should have let them stay at 450 degrees. What emerged were well cooked, tasty, zucchini rounds with bread crumbs and parm. They didn't crisp at all really.

I still loved them, but Mr. McC was not a huge fan of the confusing texture.

I highly recommend you make these! Just don't repeat my process:) I'm sure they'll crisp nicely.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina