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Maggie Monday: Zucchini Parmesan Rounds

Last year I made zucchini rounds. My first attempt was bad as they all burned. My second wasn’t bad but they didn’t look nearly as great as Maggie’s below. Check them out…

Our garden has provided a bounty of produce this year. Lots and lots of zucchini. Several versions of this recipe were being posted on Facebook and Pinterest, so I decided to give this on a try. (Thanks, Ellie Krieger, wherever you are!) Ellie called these “Crisps”. I changed it to “Rounds”, as they really do not get what I would consider “crispy”. The breading certainly provides a crunch factor, but the zucchini retains its squash-like consistency.

This was super duper easy, and pretty quick. I found I needed to increase the olive oil, and opted to use Panko Italian bread crumbs. I placed parchment paper on the baking sheet, and gave the rounds a quick spray of the non-stick cooking spray before going into the oven.

These came out looking just like the photograph from the recipe, and were really tasty. They are best right out of the oven, but I took leftovers to the barn where they were happily eaten cold. This is an easy and fun after school snack. I will make these again. Yum.

IMG_2334 - Featured Size

Zucchini Parmesan Rounds

What you need:

  • Cooking spray
  • 2 medium zucchini (about 1 pound total)
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan (3/4-ounce)
  • 1/4 cup plain dry bread crumbs (I used Panko Italian)
  • 1/8 teaspoon salt
  • Freshly ground black pepper

What you do:

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. I used parchment to assist with clean up. Good choice.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

2008 Ellie Krieger, All Rights Reserved

Maggie

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Categories: appetizer, Baking3, Cheese3, Guest-Maggie, kosher, Recipes, Side Dish, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

5 Comments on “Maggie Monday: Zucchini Parmesan Rounds”

  1. September 8, 2014 at 4:59 pm #

    Why have I not tried this before!? Delish.

    Like

  2. September 8, 2014 at 6:20 pm #

    Reblogged this on therasberrypalace.

    Like

  3. cg
    September 8, 2014 at 7:14 pm #

    Reblogged this on Catholic Glasses and commented:
    Looks delicious !

    Like

  4. September 9, 2014 at 12:51 am #

    Gonna try this with coconut oil and almond meal instead of panko. Thanks for the idea!

    Like

  5. September 9, 2014 at 8:31 am #

    Maggie – these look sooo good. I’m gonna print out the recipe immediately. I think these are going to be my new Favorite Thing !!

    Like

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