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Baked Zucchini Crisps:
Who says appetizers can't be healthy and delicious? Especially when they are so easy to make like this recipe. Zucchini is a summer squash that is usually harvested when they are young because they taste better. Zucchini is also healthy because it contains folate, potassium, Vitamin A and very few calories. Zucchini can be prepared and eaten raw in salads or by cooking, steaming, boiling, grilling, stuffing, baking or frying. This appetizer is perfect for those who are following a low carb or keto diet, or just want to indulge in a snack without the guilt. It is also great to make when you have extra zucchini laying around and you don't know what to do with it. My family enjoys these as a snack, especially dipped in ranch or blue cheese dressing, chipotle mayo or garlic aioli sauce. I would recommend reheating them in an oven or toaster oven because the microwave will make the zucchini soggy. You can store them in an airtight container for 3-5 days and enjoy all over again. Now, let's cook!
Course: Appetizer
Cuisine: American
Serving size: 4-6
Prep Time: 20 minutes
Cook Time: 25-30 minutes (max)
Total Time: 45-50 minutes
Ingredients:
Instructions:
Who says appetizers can't be healthy and delicious? Especially when they are so easy to make like this recipe. Zucchini is a summer squash that is usually harvested when they are young because they taste better. Zucchini is also healthy because it contains folate, potassium, Vitamin A and very few calories. Zucchini can be prepared and eaten raw in salads or by cooking, steaming, boiling, grilling, stuffing, baking or frying. This appetizer is perfect for those who are following a low carb or keto diet, or just want to indulge in a snack without the guilt. It is also great to make when you have extra zucchini laying around and you don't know what to do with it. My family enjoys these as a snack, especially dipped in ranch or blue cheese dressing, chipotle mayo or garlic aioli sauce. I would recommend reheating them in an oven or toaster oven because the microwave will make the zucchini soggy. You can store them in an airtight container for 3-5 days and enjoy all over again. Now, let's cook!
Course: Appetizer
Cuisine: American
Serving size: 4-6
Prep Time: 20 minutes
Cook Time: 25-30 minutes (max)
Total Time: 45-50 minutes
Ingredients:
- 2 medium zucchinis, thinly sliced to about 1/4-inch thick round
- 1/2 tsp salt (add more or less to your taste)
- 1/4 tsp pepper (add more or less to your taste)
- 1 tsp Italian seasoning
- 2 cups Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 3 large eggs, beaten
- Parchment paper
- Baking sheet
Instructions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. This will keep the zucchini from sticking.
- You do NOT have to peel the zucchini. Slice the zucchini into 1/4-inch thick rounds. Set aside.
- In a shallow plate, combine the breadcrumbs, Parmesan cheese, Italian seasoning, salt and pepper. Set aside.
- In a second plate, beat the 3 eggs.
- Dip the zucchini rounds in the eggs, then in the Panko mixture. Press down on the Panko mixture to coat it well.
- Place the zucchini slices on the baking sheet. Repeat until all zucchini slices are done.
- Bake the zucchini rounds until browned and crisp, 20 to 30 minutes. Remove with spatula.
- Serve immediately with your favorite dip. Enjoy!