Heck yes! Zucchini season has arrived in full swing! Get ready to put those fries aside and have some tasty and crispy Zucchini Crisps. Trust me, even non-zucchini lovers will love these. My husband ate them like he was eating a bag of chips 0r something, and he honestly does not care for zucchini.
Most all runners try and eat a bit healthier right? Especially when they’re training, right again? Well….these are somewhat addicting! Zucchini is thinly sliced, tossed in a crunchy panko coating, and than made even more irresistible with a little rub of quinoa flakes, then baked until crisp.
I promise you won’t miss those French Fries or Potato Chips! So if you’re trying to up your veggie intake, or need a new recipe for zucchini, you’re in luck! Plus you can feel good about eating them.
You’re welcome runners! You’re welcome everyone
. Now lets start slicing! Dipping! Baking! And finally, Eating! Yum!
CRISPY ZUCCHINI CRISPS
Ingredients:
- 1/3 cup whole-wheat panko (Japanese breadcrumbs; such as IAN)
- 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
- 3 tablespoons uncooked qunioa flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces zucchini, cut into (1/4-inch-thick) slices
- 1 tablespoon olive oil
- Cooking spray
Directions:
- Preheat oven to 425°F.
- Combine first 6 ingredients in a shallow dish.
- Combine zucchini and oil in a large bowl; toss well to coat.
- Dredge zucchini in panko mixture, pressing gently to adhere.
- Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan.
- Bake at 425°F for 26 minutes or until browned and crisp. Serve immediately.
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