Zucchini Parmesan Crisps

This weekend, the hubs and I finally unpacked enough of our kitchen supplies to cook again!

Zucchini Crisps My Tables of COntent

Get in my belly, veggies!

For me and C, food is our love language.  When we were dating in college one of our favorite “date activities” was to cook a meal together. Sipping on wine while mixing up ingredients, talking about our week while helping each other set the table, and flirting over bites of pasta are some of my favorite memories of both our pre-marriage and newlywed life.

Though with our opposing work schedules we don’t get to cook together as often, on the weekends we always strive to make a couple of meals together.  So the first week after our move was really challenging, when all we could manage to eat was take-out as we stared at our intimidating mountain of brown cardboard boxes. Then we traveled the globe for another two weeks, and though we loved trying all the local Austrian and Hungarian dishes, toward the end of our journey we were ready for some simple, home-cooked fare.

…But those days are over, and this weekend we experimented with a new side dish!  Although we love vegetables, making tasty zucchini has always been a challenge for us…until we came across this recipe.  Quick, easy to make, and tasty; the ultimate triple threat.  Check it out below, and let me know what you think!  Credit goes to Ellie Kreiger for this recipe inspiration.


Zucchini Parmesan Crisps

Cooking spray or butter
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper to taste


  1.  Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray/ cover baking sheet with aluminum foil for easier clean up.
  2. Slice the zucchini into 1/4-inch thick rounds.
Zucchini Crisps My Tables of Content

Slice ’em up

  1. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and 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.
  2. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Makes 4 servings.  Enjoy!

Zucchini Crisps My Tables of Content

Crunchy and delicious

What are come other Zucchini recipes y’all have tried?  Any specific meal ideas you are interested in reading about? Let me know in the comments below! 


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