Baked Zucchini Parmesan Crisps
Zucchini gets a crispy turn with panko bread crumbs and Parmesan cheese, spiked with fresh thyme leaves that are baked in the oven instead of fried.
Dovetailing tip: When preparing the zucchini, shred 4 cups and place in a colander to drain. Store in a bag for tomorrow's Zucchini Pizza Casserole.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | zucchini (about 3 medium) |
| 1 | egg white |
| 1/3 cup | plus 1 tablespoon panko bread crumbs |
| 1/3 cup | plus 1 tablespoon freshly ground Parmesan cheese |
| 4 to 5 sprigs | fresh thyme leaves, stripped from the stem |
| 1/4 teaspoon | kosher salt and freshly ground black pepper |
| pinch of cayenne pepper |
Directions:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Trim the ends of the zucchini and then slice into rounds about 1/4 inch thick. Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.
Dip the zucchini rounds into the egg white to coat both sides then using a fork, scoop the zucchini rounds into the panko bread crumb mixture and flip both sides, gently pressing the bread crumbs into the zucchini. Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.
Serve immediately with
homemade ranch dressing
.
Source: foodiecrush.com
