These will be your new favorite thing! A vegetable no less. 

Rounds of Zucchini that crisp up very nicely in a screaming hot oven or toaster oven. Make a basket to nibble for a family movie. Warm from the oven they are magic and your whole family will love them. They work equally well using either almond meal or panko crumbs – panko are flakes of breadcrumb that are not finely ground, making 1/4 cup of them a reasonable addition, but I even use plain Parmesan with great results!  You’ve got to make these.


Zucchini Cheese Crisps

Zucchini Cheese Crisps
  • 1 pound of zucchini (about 2 medium)
  • 1 tablespoon olive oil
  • ¼ cup almond meal or panko crumbs
  • ½ cup grated Parmesan cheese (NOT the green can, ugh)
  • ¼ teaspoon kosher salt and ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika - optional
  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
  2. Trim the ends of the zucchini and then slice into rounds about ¼ inch thick. Toss the rounds in a bowl with the olive oil until evenly coated.
  3. Mix the crumbs, cheese, salt, pepper (and if using, the smoked paprika) in a shallow bowl.
  4. Dip the zucchini rounds into the parmesan mixture and flip, gently pressing the crumbs into the zucchini.
  5. Arrange in rows on the baking sheet and bake for 15 to 20 minutes or until golden and crisp.
  6. Serve immediately with dipping sauce. I love the flavor of a small container of Fage yogurt blended with about ½ of a packet of Hidden Valley Ranch dip powder.


Zucchini Cheese Crisps


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