More to explore:
Zucchini Parmesan Crisps. 2 medium zucchini 1/4 c panko bread crumbs 1/4 c shredded parmesan cheese 1 Tbsp olive oil 1/4 tsp salt fresh cracked black pepper to taste
zucchini crisps. Dipped in olive oil, then grated parmesan and panko (I would sub. almond flour or garbanzo bean flour) and bake! Eat immediately because they get soggy.
these Zucchini Parmesan Crisps make a great snack or a twist on a veggie side dish
Zucchini Parmesan Crisps - A healthy snack that's incredibly crunchy, crispy and addicting!
Zucchini Parmesan Crisps 1/2 cup vegetable oil 1 cup Panko* 1/2 cup grated Parmesan cheese 2 zucchinis, thinly sliced to 1/4-inch thick rounds 1/2 cup all-purpose flour 2 large eggs, beaten
Zucchini Parmesan Crisps, because the garden will be filled with them if we planned this out right!
Zucchini Parmesan Crisps (use 1 part each coconut flour, almond flour and parmesan instead of bread crumbs)
Salad Croutons - Parmesan Crisps - - - Yumm!!One Perfect Bite: Parmesan Crisps - Oregon Wine Country - Outdoor Wednesday
Baked Zucchini Parmesan Crisps - 1/2 cup bread crumbs. 1/2 cup park cheese, salt & pepper. Coat in oil first then crumbs...bake at 450* for 18-22 mins.
Baked Zucchini Parmesan Crisps (Click Image)