Meatless Monday: Zucchini Parmesan Crisps

By: Lauren Miyashiro

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:

Next Up

Zucchini and Cucumber Facts

Savor summer produce like fresh cukes and zukes, fresh from the farm stand.

Vegetables on the Grill

Get vegetables on the grill recipes and summer grilling tips on Cooking Channel from celebrity chefs like Bobby Flay and Kelsey Nixon.

Summer Fest: Stuffed Peppers 5 Ways

Colorful and crispy, peppers of all colors stand up well when baked. Pick your favorite varieties at the market right now and stuff them full of everything from rice to cheese.

A Tisket, A Tasket, 5 Recipes Fit For Your Labor Day Picnic Basket

Get Labor Day picnic recipes for sandwiches, salads, fried chicken, desserts and more picnic basket ideas on Cooking Channel.

Fresh Summer Berries

Find great berry recipes from Cooking Channel chefs.

Pesto, Change-o: 5 Recipes to Use Up Leftover Basil

Find out how to make pesto with recipes to use up leftover basil on Cooking Channel. Get recipes for pasta, potato salad and more pesto ideas.

5 Ways to Make Your Picnic Slawsome

Get coleslaw recipes and ideas for summer side dishes, including beet and carrot slaw, Asian-style slaw and more picnic recipes on Cooking Channel.

On TV

So Much Pretty Food Here