|Corn on the cob, candy onions, heirloom cherry tomatoes, regular tomatoes, baby red potatoes, large zucchini, basil, basil and more basil|
I've been wanting to try Ellie Krieger's zucchini parmesan crisps (121 5-star reviews on foodnetwork.com!) and figured they'd go really well with some roasted potatoes and flank steak. They were a perfect compliment, tons of flavor with a little bit of crunch. And they cooked at the same time and temp as the potatoes - bonus!
Ellie's recipe used medium zucchinis and I obviously went super sized so my slices were a bit larger, but it worked all the same.
I tried it with grated (or ground) and shredded parmesan cheese and Roy and I agreed - shredded all the way. It imparts more flavor and gets bubbly and brown on top.
Make sure you keep your slices to the recommended 1/4" thickness. If you make them thicker, they won't get crispy.
And good luck getting them on the table. Most of the time I couldn't even get them off the baking sheet before a few had disappeared into Roy's mouth!
Ellie Krieger's Zucchini Parmesan Crisps
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
Preheat the oven to 450 degrees F. Place aluminum foil on baking sheet and coat 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.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Per Serving: (serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg