Recipe for Baked Zucchini Crisps

I planted my very small garden rather late this year, so we've only been enjoying zucchini for a couple weeks. I've made sauteed and baked zucchini a few times, but wanted to try something new.

How can you go wrong with fresh zucchini from the garden, parmesan, olive oil and panko bread crumbs?

I added a little Italian seasoning and some garlic powder to the panko/parmesan mixture because I'll put garlic on anything I can!

Here you can see the little zucchini crisps before they became crispy, just before I put them in the oven.

And here are the baked zucchini crisps in all their glory! Mine look a little different than the ones made by The SLow Roated Italian because I used shredded parm instead of grated parm.

The recipe indicates they should bake for 20-25 minutes but mine only needed about 18 minutes so you may want to check them a bit before the 20 minute mark.

I served them with marinara sauce but I am sure they would be delicious with many other sauces. I bet they would be wonderful with some tzatziki sauce.

They were perfectly crispy on the outside and still soft (but not too soft) on the inside. I thought they were great and will definitely make them again soon.

The next day, I reheated the leftover zucchini crisps on a skillet on the stove and my daughter and I both agreed they were still delicious. I turned them over after a couple minutes so each side was crispy. My daughter dipped hers in BBQ sauce - not my first choice, but she'll dip just about anything in BBQ sauce.

You'll also find a video and a number of variations on the original recipe.