If you need one last way to use up that zucchini that has been making you feel guilty, here it is! I’ve tried planks, slices, breaded, deep fried – I just love crispy zucchini any which way!
Most of the food blogs that have written about crispy zucchini as an appetizer have cut the zucchini into planks. I like thin slices because then the whole thing is crispy, not just the outside. The trick to making these crispy is to slice them on the diagonal so that you increase the surface area and the water can bake out. These are easy and fast and can be used as a side dish or an appetizer. You can use the frugal cheese in the green can for this – it is so finely ground that it adds the right texture. Be sure to spray the wire baking rack with oil, because the slices will stick if you don’t. Bake them in a screaming hot oven to add extra crunchiness to the crust. Yum!
OVEN-FRIED ZUCCHINI CRISPS
2 medium zucchini, about 1 pound
A little canola oil spray
1/2 cup finely ground Parmesan cheese
1/2 cup plain dry bread crumbs
1 teaspoon garlic powder
Preheat oven to 425 degrees.
Cut the zucchini in round slices a little thicker than 1/4 inches on the diagonal so that the slices are oblong. Lay them on a wire baking rack that has been sprayed with oil. Spray the slices with oil. Mix together the Parmesan and bread crumbs and garlic and sprinkle on top of slices. Place baking rack on a baking sheet. Bake at top of oven for 15 minutes.
Remove from oven and turn slices over. Spray with oil and sprinkle with Parmesan mixture. Return to top of oven and bake for another 10 to 15 minutes, until lightly browned and crisp.
Serve immediately with dipping sauce. ( I like just plain old ranch dressing or warm marinara sauce.)
Other fab frugal crispy zucchini:
Parmesan Zucchini Sticks, Closet Cooking
Baked Zucchini Sticks, For the Love of Cooking
Oven Fried Zucchini Sticks, Baking Bites
Parmesan Encrusted Zucchini, Kalyn’s Kitchen
— posted by Donna