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Two Junes ago Josh and I moved into our first apartment together. I was out of my parents house for the first time and, since I grew up in the same house my whole life, it was my very first time moving. I was SO excited to finally have a “moving experience” that it didn’t even phase me that our new place was a whole quarter of a mile away (okay, maybe it was less than that).
Three weeks later, I hosted my very first couples dinner party with a good friend and her fiance and it was a disaster. The Parmesan-baked chicken I was going to make was a complete flop, and the side I served was so unremarkable I don’t even remember what it was.
So there you have it! I admit, I’m not a cooking goddess. However, that evening I was able to redeem myself with this incredibly simple–and incredibly delicious–appetizer:
Why should you give these little rounds of heaven a try?
- I began an ongoing love affair with zucchini after making these the first time. They are that good.
- I have had at least three people tell me they don’t like zucchini, but do they like these!
- They’re actually pretty healthy.
- They’re unbelievably easy to make.
- The recipe is super flexible–cut the recipe and there’s no 1/16th of a tsp of anything required.
- And they look fancy on the appetizer plate :)
- Zucchini (however much you want, the thicker and fatter the better!)
- Grated Parmesan cheese
- Italian seasoned breadcrumbs (I used whole wheat)
- Extra virgin olive oil (good quality olive oil makes a huge difference!)
- Sea salt (or kosher salt)
- Pepper to taste
Wash your zucchini and cut them into rounds. In a large bowl or ziploc bag, coat zucchini in EVOO and stir/shake until each pieces is coated (it doesn’t need to be dripping, just a thin coat). In another bowl, combine equal parts grated Parmesan cheese and Italian seasoned breadcrumbs and stir until well mixed. Add in a dash of pepper and sea salt to taste (sea salt/kosher salt goes a long way, so be careful here–you can always add more later!).
Coat each zucchini round, front and back, in your breadcrumb mixture and place on a greased cookie sheet (I line my sheet with tin foil and grease with olive oil cooking spray). Rounds can be touching, but shouldn’t be on top of each other. Bake at 450 for about 15 minutes or until golden brown (keeping in mind that these can burn on the bottom before you’ll see them burn on top). Serve warm!
Delish!! I have since made these parmesan zucchini crisps at least another 20 times since I first tried them out–they are my go-to appetizer of choice! …and sometimes I make a small batch and eat them just because ;)
- 2 medium zucchini
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1 drizzle extra virgin olive oil good quality olive oil makes a huge difference!
- 1 pinch kosher or sea salt
- Pepper to taste
Preheat oven to 450 F
Wash your zucchini and cut them into rounds about 1/4" thick.
In a large bowl or ziploc bag, coat zucchini in EVOO and stir/shake until each pieces is thinly coated.
In another bowl, combine equal parts grated Parmesan cheese and Italian seasoned breadcrumbs and stir until well mixed. Add in a dash of pepper and sea salt to taste.
Dip both sides of your oil-coated zucchini in your Parmesan/breadcrumb mixture and place on a tin-foil lined baking pan such that none of the zucchini pieces overlap.
Bake at 450 F for 15 minutes or until zucchini pieces are golden brown.
Do you have any great go-to recipes you couldn’t dine without?
P.S. This recipe has been adapted from foodnetwork.com.