Zucchini Parmesan Crisps

Wine Pairing

Sangiovese, 2013


  • 2 medium zucchini
  • 1/4 cup grated parmesan
  • 1/4 cup panko bread crumbs
  • 2 eggs, beaten
  • 1/8 tsp. salt
  • Ground pepper to taste


Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.
Slice the zucchini in 1/4 inch rounds. Combine bread crumbs, cheese, salt and pepper in a small bowl. Toss the zucchini in the egg then dredge into crumb mixture. Place in a single layer on the baking sheet. Bake 25 to 30 minutes or until brown and crisp.

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