Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, zucchini parmesan crisps. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Zucchini Parmesan Crisps is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Zucchini Parmesan Crisps is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook zucchini parmesan crisps using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Zucchini Parmesan Crisps:
- Take 1 1/2 cup Chipotle sandwich spread (more or less) (or plain mayo)
- Prepare 1 cup Italian style Panko
- Make ready 1/2 cup grated Parmesan cheese
- Take 2 zucchinis, thinly sliced to 1/4-inch thick rounds
Instructions to make Zucchini Parmesan Crisps:
- Preheat oven to 400°F.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, brush both sides of zucchini rounds with sandwich spread, then dredge in Panko mixture, pressing to coat. (You can use plain mayo and add your own spices if you prefer.)
- Layer on lined cookie sheet as flat as possible. I overlapped mine just slightly to get as many on there as possible.
- Bake for 20-25 minutes or until squash is crisp tender and golden. Serve immediately.
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