Fleur de Lis

Fleur de Lis

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Sunday, July 21, 2013

Baked Crunchy Zucchini Rounds


Looking for another way to use up the zucchini at your house? Tired of baking into bread or muffins, frying in the skillet or sautéing? I decided to thinly slice them, coat with panko and Parmesan and bake. Fast, healthy and delicious.

1 medium zucchini, thinly sliced (1/4 inch)
1/4 cup olive oil
1 cup Italian seasoned panko crumbs
2/3 cup grated Parmesan cheese
dash of salt and a few grinds of black pepper

Preheat oven to 375 degrees. Light spray a baking sheet with non-stick spray.  Set aside.

Pour olive oil into a shallow baking dish. In another shallow baking dish, combine panko, cheese and salt and pepper.

Taking a few slices of zucchini at a time, dip them into the olive oil and then press them down individually into the breading mixture and place on baking sheet.

Repeat until all the slices are coated. Place in oven and bake for 18- 22 minutes until browned and crunchy. Watch carefully because you don't want them to get too brown. Depending on your oven, you may need to let them cook a little longer. Taste one and if it's your perfect definition of crispy/crunchy, you'll know they're ready.

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