These are fabulous. They were almost all eaten before I could take a photo! The original recipe came from Ellie Krieger on the Food Network. I made a few changes to the breading. They were quick and easy. The kids loved them, and they are really healthy! This recipe makes two large sheet pans full, but you could easily halve it. Feel free to change up the cheeses, maybe add a little cheddar or Monterrey Jack and some hot pepper flakes for a little kick. Have fun with this and let me know how you like it!
Use small zucchini so you don't get that seedy pithy middle. I used ones that were about an inch and a half in diameter. I used four,you could easily use more or less. Another hint is to use parchment paper to cut down on sticking. I sprayed it with cooking spray and it helped minimize clean up.
4 small zucchini
3/4 cup bread crumbs
3/4 cup grated Parmesan cheese plus extra for topping
1 tablespoon dried basil
1/2 teaspoon garlic powder - do not use garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
cooking spray
Preheat oven to 450 degrees and prepare two large sheet pans with parchment paper sprayed with cooking spray. Slice zucchini into 1/4 inch rounds and place them in a bowl. Pour olive oil over zucchini and mix with your hands and make sure they are all coated with oil. In another bowl combine bread crumbs cheese and seasonings. Coat zucchini and press crumbs into them. Lay on the sheet pan and sprinkle them with extra Parmesan cheese. Bake for 25 to 30 minutes until golden brown and crisp on top. Enjoy!
Feel free to share with friends and don't forget to leave questions and comments in the comment section below the post.
Happy Cooking!
Carol
a.k.a.
Nonnie
