It's zucchini season, and we're spotting green and yellow summer squash everywhere we go. Courgettes, as I call them, are a seasonal favorite with delicate flavor, and they are versatile veggies that work well in all sorts of dishes. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. These are the ultimate crunchy summertime snack.
With its subtle flavor, zucchini is a great substitute for potatoes in this homemade "chip" recipe. But even though we are talking about zucchini here, the Parmesan definitely steals the show, providing great cheesy flavor and crunch.
Bake a batch of these crisps and serve them at your next summer get-together — or get in your jammies and munch the night away while watching your favorite flick.
2 medium zucchini (yellow or green, or both!)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 large egg white
1/2 cup whole-wheat panko bread crumbs
1/2 cup coarsely grated Parmesan cheese
Preheat the oven to 450°F and lightly grease a baking sheet with olive oil.
Using a mandolin slicer (or a handheld knife), slice the zucchini into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper, and garlic powder. Drizzle the olive oil and the egg white over top, and toss to coat evenly.
Mix the panko crumbs and Parmesan together in a shallow tray. Working with a few coins at a time, dredge the zucchini in the panko-Parmesan mixture and transfer to the greased baking sheet.
Bake for 25 minutes, or until the zucchini are golden-brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring to a serving tray with a spatula. Serve warm or room temp with your favorite salsa or dip.