Parmesan Zucchini Crisps

If you're a gardener then you have definitely had one of those moments where you look around your garden and think “What the heck am I going to do with all these zucchinis.”

For my new book Meat on The Side I tackled this question with tons of zucchini recipes including egg sandwiches with squash and crostini's where the zucchini replaced the bread.

But since my book doesn't come out till next year (I know, try and hold back the tears) I wanted to make sure and give you guys another unique and delicious way to use up all those zucchini that are either popping up in your garden, farmers market, or grocery store.

I tested this recipe 10 different ways to make sure you get a crunchy chip, while using the least amount of effort.

Because let's face it, I'd rather be outside reading the Hunger Games, Enders Game or The Hobbit (yes, my reading style is that of a 13 year old boy) than indoors cooking over a hot stove this time of year.

Everyone will love these chips and you can serve them as an appetizer (starting off a summer BBQ with a big batch of these guys and you will definitely be getting the party started), as an after school snack or as a side dish.

Time to use up some of that zucchini!

Parmesan Zucchini Crisps

Makes 48

2 medium zucchini, sliced to 48 ¼” thick rounds

1/3 cup all-purpose flour

½ teaspoon garlic powder

½ teaspoon kosher salt, plus extra for sprinkling

¼ teaspoon black pepper

2 eggs

2 tablespoons water

¾ cup panko breadcrumbs

½ cup parmesan, finely grated

½ cup marinara sauce

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or spray it with cooking oil. Mix the flour, garlic powder, salt, and pepper together and place on a small plate. Whisk together the eggs and water in a shallow bowl. Toss the breadcrumbs and parmesan cheese together on a second small plate.
2. One at a time, dip each zucchini slice first into the flour, turning to dust both sides and tapping off any excess; then into the egg mixture, turning to coat both sides and allowing any excess to drip off; and finally into the bread crumbs, making sure the crumbs coat all sides of the slice. Lay the coated slices on the baking sheet and cook until golden brown and crispy – about 20 minutes. Sprinkle the crisps with salt and serve immediately with the marinara sauce for dipping.

Notes:

• Could serve the marinara warmed through or room temp. You could also serve it with whatever your favorite dipping sauce is: Ranch, ketchup, or honey-mustard all sound great to me!

You might also like these recipes:

• Brown Butter Cucumbers + Popped Amaranth
• Brie + Honey Crostini
• Veggie Bolognese
• Chard Sandwich w/ Sundried Tomato Smear
• Cauliflower Alfredo

Comments

[Olivia Folmar Ard]

I made these to go with dinner tonight, and we absolutely loved them! I'm a big fan of fried green tomatoes, but those are so seasonal (and so unhealthy) that I rarely am able to enjoy them. These zucchini crisps were a tasty, healthy option for that breaded green vegetable craving. I'm curious about how this would taste with summer squash instead of zucchini.