Meatless Monday: Zucchini Parmesan Crisps

By: Lauren Miyashiro
EK-0504
Zucchini Parmesan Crisps

EK-0504 Zucchini Parmesan Crisps

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

When faced with the option to bake or fry, you don’t have to choose between flavorful and healthy. You can have both. For dinner tonight, try Ellie’s Zucchini Parmesan Crisps. First they're lightly coated in olive oil, bread crumbs and Parmesan, then they're baked in a 450 ° oven, so you’ll get the same satisfying crunch of the fried version without all the extra oil. There won't be too much grease, and there will just be just as much flavor. Win, win.

This recipe can qualify as both an appetizer and snack, but when paired with a simple green salad, it makes the perfect Meatless Monday dinner. It's easy to add your own special twist, too. Substitute panko for the breadcrumbs or add in dried herbs or garlic powder. Serve with marinara sauce for dipping or enjoy them straight from the oven. Whether you change the ingredients or keep the recipes as is, adults and kids alike will love these toasty crisps.

Zucchini Parmesan Crisps
Cooking spray
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. Coat a baking sheet 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.

More Meatless Baked, Not Fried Recipes:

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