From time to time, we have one abandoned zucchini in the back of the drawer of our refrigerator. Broccoli goes fast. Carrots get cooked up. Romaine is chopped and consumed rapidly. But zucchini is never on anyone’s mind in my family but mine. If I forget about it in the refrigerator, usually the family is pretty relieved.
The other day I was wanting something new with lunch. So I made these parmesan zucchini crisps and, between me and little Rowan who can’t be influenced by the other bigger people, we consumed both trays of crisps. I knew I liked him.
It takes a few minutes to assemble the topping, a few minutes to slice the zucchini, and in the oven they bake until they are crispy and the cheese is toasted. They were perfect for lunch. Or for snacks. And actually, a few of my girls were quite interested in them.
parmesan zucchini crisps
- ¼ cup almond meal
- ¼ cup fresh parmesan cheese, grated
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- ¼ cup whole milk or almond milk
- 1 large zucchini cut into 1/4 inch-thick slices
- Preheat oven to 425 degrees.
- Combine all of the ingredients (except the zucchini) in a medium bowl and stir.
- Place sliced zucchini on a single layer on a silpat or parchment paper covered baking sheet. One large zucchini should require two baking sheets at least.
- Spoon a TBSP of the cheese mixture onto each sliced zucchini.
- Bake for 30 minutes or until browned and crisped.
(Adapted from these oven baked zucchini chips)
The whole house smells incredible as they bake. And you really can eat a whole tray of them easily. They are wonderful.
Just a simple way to enjoy vegetables with every meal.
the sleepy time gal