Zucchini Parmesan Crisps

It’s prime season for summer squash and when the harvest shows up you need to get going!! Zucchini bread, zucchini ribbons, or crispy chips are just a few ways to enjoy these seasonal veggies. This healthy, savory snack is the perfect vehicle for all that yummy Parmesan cheese. Serve with marinara or enjoy these crunchy coins on their own. The recipe works well, but for my next batch I will grate the cheese a bit finer for better overall coverage.

Zucchini Parmesan Crisps

*Makes about 30 crisps

Olive oil or cooking spray
2 medium zucchini (about 1 pound total)
1 to 2 egg whites
1/2 cup grated Parmesan cheese
1/2 cup plain, dry breadcrumbs, such as panko
A couple pinches sea salt
Freshly ground black pepper

Heat oven to 450 degrees. Coat two baking sheets lightly with cooking spray or thinly with olive oil.

Slice zucchini into slightly-less-than 1/4-inch thick rounds.

In a small bowl, lightly beat first egg white with 1 teaspoon water to loosen it. Combine cheese, crumbs, salt and pepper in a separate bowl. Dip each zucchini coin in egg white, letting excess run off before gently dipping them in Parmesan mixture.

Arrange in single layer on baking sheets. If additional egg white is needed, prepare it the same way, with 1 teaspoon of water. If additional crumb mixture is needed, make a few spoonfuls at a time, matching the volume of crumbs and cheese.

Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Keep an eye on these, as they can brown up quickly! Take them out when golden brown and let them cool.

Keep at room temperature until needed. Crisps are best on the first day.

* I used 1/2 of a large zucchini which made 24. I used all the cheese mixture and had some egg remaining.

Adapted from: Smitten Kitchen