Baked Parmesan Zucchini Crisps

This is yet another no-fuss appetizer that I actually whipped up in minutes when a couple of guests came over to hang out. They needed to kill time before heading to a wedding in town, and I thought I'd feed them a little; tide them over until the wedding dinner, seeing as local Chinese wedding dinners start real late.

Zucchini, cut to 1cm-thick (plan for 1 zucchini to serve 2-3 persons as an amuse bouche)
Half cup breadcrumbs
Half cup freshly grated Parmesan (pair 1-part breadcrumbs to 1-part Parmesan)
4 tbsp olive oil (I mix this with some of my chicken fat to lend a subtle richness)
Salt to taste
Freshly ground black pepper to taste (can use white or pre-ground pepper as a viable alternative)

1) Heat oven to 230 degrees celsius. Mix the breadcrumbs, Parmesan, salt and pepper in a bowl. Put the olive oil in a separate bowl.

2) Dip the zucchini in olive oil.

3) Then coat them evenly in the breadcrumb-Parmesan mixture.

4) Spread them out evenly on a baking tray.

4) Pop them into the oven for 15 minutes, taking them out to turn them over before popping them back in for another 5 minutes, until both sides achieve a golden brown hue. Serve piping hot.


NT said...

Must try one of these days...

Bern said...

SUPER easy to make. even the hubby, who's super noob in the kitchen, found this easy! let me know how yours went!

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