Ingredients
- 1 lb. zucchini or squash (about 2 medium-sized)
- ¼ cup shredded parmesan (heaping)
- ¼ cup Panko breadcrumbs (heaping)
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- freshly ground pepper, to taste
Directions
- Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
- Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
- In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
- Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
- Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
- Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)
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