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ZUCCHINI PARMESAN CRISPS



You'll agree, its a flavorful and simple zucchini formula.
An alternate recipe for incredible use of those extra homegrown zucchini.

PREP TIME: 10 Min
TOTAL TIME: 30 Min
SERVINGS: Depends


INGREDIENTS:

1 pound - zucchini or squash (about 2 medium-sized)
1/4 cup - shredded parmesan (heaping)
1/4 cup - Panko breadcrumbs (heaping)
1 tablespoon - olive oil
1/4 teaspoon - kosher salt
freshly ground pepper, to taste

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Line two baking sheets with foil and spray lightly with
   vegetable spray.

3. Slice zucchini or squash into 1/4 inch-thick rounds.

4. Toss rounds with oil, coating  well.

5. In a wide bowl or plate, combine breadcrumbs,
   parmesan, salt and pepper.

6. 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.)

7. Place rounds in a single layer on baking sheets.

8. Sprinkle any remaining breadcrumb mixture over the
    rounds.

9. 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.)

10. Enjoy !!!



Zucchini Parmesan Crisps
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